Heat the oven to 200°C/Fan 180°C/Gas 6. Put the rice in a bowl and cover with cold water. Swoosh about a bit with your hand. This will help make it stickier. Leave to sit while you prepare the veg.

Trim the courgette and cut it into long thin strips. Peel the carrot and cut it into thin diagonal slices.

Cut the green parts from the spring onions and finely chop them. Set aside. Trim the roots and keep the scarlet bulbs whole.

Drain the rice (but don’t rinse). Put in a pan and cover with 300ml cold water. Cover and bring to the boil. Turn off the heat. Stir briefly, then leave to sit for 10 mins with the lid on.

While the rice cooks, zest the orange. Juice half of it. Peel and grate the ginger. Finely chop the chilli, flicking out the seeds for a little less heat. Whisk the orange zest and juice, ginger and chilli with 2 tbsp each of the honey and tamari and ½ tsp of the cinnamon.

Pile the carrot, courgette and the spring onion bulbs into a baking dish. Pop the fillets of fish on the heap of veg. Spoon 2 tbsp of the honey mix over each cod fillet. Whisk the remaining sauce with 2 tbsp water. Pour into the dish, around the cod and over the veg.

Slide the tray into the oven for 10-12 mins till the cod fillets are cooked. The fish will come away in large flakes when parted with a fork. The veg will still be crunchy.

Divide the rice between 2 wide bowls. Spoon over the veg then sit a piece of cod on top of each. Spoon over the sauce and finish with a scattering of spring onion greens.