Warm your oven to 200°C/Fan 180VC/Gas 6. Peel and grate the garlic and ginger into a large bowl. Add 2 tbsp honey, the tamari and 1 tbsp oil. Stir well to combine. Add the cod fillets to the bowl and turn to coat. Set aside to marinate for 30-35 mins.

Meanwhile, trim the dry end off the broccoli stalk. Chop the broccoli into small florets and thinly slice the stalk. Trim the roots and top 3cm off the leeks and rinse under a cold tap. Thinly slice the leeks. Trim the carrots and thickly slice them on an angle (no need to pel). Scatter the leeks, carrots and broccoli into a large roasting tin. Add a good pinch of salt and pepper and 1 tbsp oil to the veg and toss well to coat. Slide the veg into the oven and roast for 25 mins.

Meanwhile, cook the rice. Fill and boil your kettle. Rinse the rice under cold water and tip it into a large pan. Add 600ml boiling water and a pinch of salt. Cover, bring to the boil, then turn the heat right down. Cook for 8 mins, till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5-10 mins to finish cooking the rice.

When the veg have baked for 25 mins, remove the tin from the oven. Give the veg in the tin a good stir to turn it. Lift the cod fillets out of the marinade and arrange on top of the veg. Spoon the remaining marinade over the veg.

Return the tin to the oven for a further 12-15 mins, till the fish is cooked through and flaky. Roughly chop the coriander stalks and leaves. Serve the cod with the roast veg and rice, garnished with the chopped coriander.