Genevieve Taylor served up leek-wrapped cod with almond saffron sauce on Saturday Kitchen.

The ingredients are: 2 large leeks, good handful fresh thyme leaves, 700g chunky cod fillets, cut into 4 rectangles, 20–24 cherry vine tomatoes, on their vines, olive oil, for drizzling, salt and freshly ground black pepper.

For the almond saffron sauce: 250ml fish stock, large pinch saffron, 2 tbsp olive oil, 100g blanched almonds, 60g fresh breadcrumbs, 10g fresh flatleaf parsley, roughly chopped, 2 large garlic cloves and 3 tbsp extra virgin olive oil.

See recipes by Genevieve in the book titled: Scorched: The Ultimate Guide to Barbecuing Fish available from Amazon now.