Lisa Faulkner served up a tasty baked cod with harissa, cauliflower, chickpeas, and tomatoes on John and Lisa’s Weekend Kitchen.

The ingredients are: 1 cauliflower, cut into florets, 3 tbsp olive oil, plus extra for drizzling, 50g harissa paste, 400g tin chopped tomatoes, 1 tin of chickpeas, drained, 4 x 200g cod fillets, skin on, bones removed (or fish of your choice), Lemon juice to serve, Fresh chopped coriander and parsley, to serve, Salt and pepper.

See John’s recipes in his book titled: My Kind of Food: Recipes I Love to Cook at Home available from Amazon now.