Fill and boil your kettle. Rinse the rice under cold water, then tip it into a small pan. Add 300ml boiling water and a pinch of salt. Pop on a lid, bring to the boil, then turn the heat right down and simmer for 8 mins till the rice has absorbed the water and is tender. Take the pan off the heat and let the rice steam in the pan, lid on, for 5-10 mins to finish cooking. The rice will keep warm in the pan.

While the rice cooks, trim the roots and top 3cm off the leek. Halve it, rinse out any grit and finely slice it. Place a deep frying pan on a medium heat, add ½ tbsp olive oil, the leek and a pinch of salt. Fry gently, stirring, for 4-5 mins, till softened and bright green. Fill and boil your kettle.

While the leek cooks, peel and finely grate or crush the garlic. Roughly chop the olives. When the leek is green and glossy, add the garlic and 1 tsp dried oregano to the pan. Fry, stirring, for 1 min.

Add the olives to the pan and pour in the tin of chopped tomatoes. Pour in 200ml hot water from the kettle. Bring the pan up to a bubble then pop a lid on the pan (or use a baking tray if you don't have a lid that fits). Cook for 6 mins till the sauce has thickened slightly.

While the sauce bubbles, separate the parsley stalks and leaves. Finely chop the stalks and roughly chop the leaves, keeping them separate.

When the sauce has cooked for 6 mins, stir in the parsley stalks and then carefully lower in the cod fillets. Pop the lid back on the pan and cook for 5-6 mins. The fish should be opaque and flake easily when pressed with the back of a fork. Cook for a little longer if you need to.

Taste the sauce and add more salt or some pepper if you think it needs it. Serve the cod with the sauce and plenty of fluffy white rice, garnished with the parsley leaves.