Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim the roots and top 3cm off the leeks. Slice the leeks in half lengthways and rinse out any dirt. Finely slice the leeks. Trim the base and any dry tops off the fennel. Halve the fennel and finely slice it. Scrub the carrot and finely dice it. Peel the garlic cloves and crush or finely chop them.

Pour 1 tbsp oil into a large pan and warm to a medium heat. Slide in the sliced leeks, fennel, carrot and garlic. Season and fry for 10 mins, stirring occasionally, till softened.

Tip the pearl barley into the pan. Pour in the milk and 200ml boiling water. Crumble in the stock cube. Bring to the boil, then half-cover the pan with a lid, turn the heat down a little and simmer for 15 mins, stirring occasionally.

When the barley has cooked for 15 mins, pop the cod fillets onto a baking tray and brush with 1 tbsp oil. Dust with salt and pepper. Slide into the oven to roast for 10-12 mins, till cooked through. 5 Pick the tarragon leaves off their sprigs and roughly chop the leaves.

Pick the tarragon leaves off their sprigs and roughly chop the leaves.

Stir most of the tarragon and all the baby leaf spinach into the barley. Squeeze in the juice from half of the lemon. Taste the barley and add more salt or pepper if needed. Divide the barley between a couple of warm bowls. Top with the roasted cod fillets and serve.