Fish: I’ve used cod here but you could halibut, monkfish or salmon for example. I’ve done another variation of these fish parcels before - these ginger and soy fish parcels - which are a great alternative too. The thinner your fish the quicker it will cook, which is great but you just have to be aware of the vegetables you include and think about how long they will take. You can include things like potatoes, for example but you will want to cook them before you add them to the parcels. Cooking the fish this way is so delicious and easy. You can always marinade the fish, wrap in a parcel and then steam the vegetables separately. Just make it work for you and what you want to do, I never want to tell you what to do! Some other flavour combinations I really like for baked fish parcels: - Salmon with lemon, capers and samphire - White fish with miso butter, green beans and fennel - Monkfish and prawns with matchsticks of ginger, soy sauce, sweet chilli and garlic served with asian greens - Fish, cherry tomatoes and garlic, and thinly sliced potatoes or tender stem broccoli - Salmon with lemon, basil, black olives and capers and a sprinkling of feta - Any type of fish drizzled with chilli oil, or a peanut rayu before baking

Couscous The key with couscous is adding a lot of flavour, both with the stock and after the stock. So I add chicken stock rather than water and then add tomato puree and lots of salt and pepper. Then once cooked, fresh herbs and roasted nuts are great to add texture and flavour. But you can customise it as you like. Think spices, dried herbs, chilli flakes, garlic. Maybe even a spoon of harissa paste. I always add a knob of butter (or a drizzle of olive oil) before covering with foil. This honestly gives it such good flavour and texture, and it’s my secret to great couscous. Make sure the foil or clingfilm is tightly wrapped around the bowl, as you want the steam in the bowl to help it cook. Then finally, you must use a fork to fluff it up! A spoon will just mush it all together, and that’s not what you want. The fork makes sure each grain is separated to make it fluffy and light rather than clumpy and wet.

How to make this recipe even easier: you could just serve this with a packet of grains or rice, rather than making the couscous, although the couscous is really easy! If you are using a packet of grains, it’s easy to pimp it up a little with a squeeze of lemon and some chopped basil.

If you want to double the recipe, just double everything for the fish. For the couscous, use 240g for four people but as above, you may not need the full 500ml of stock. You want it just covered with stock, so pour gently.

How to get your children to eat it too: If they don’t love olives you can just adapt their fish parcels for what they like, even if it’s just the cherry tomatoes and a bit of lemon. They will all cook the same way.

What to do with leftovers: leftover fish will keep in the fridge in an airtight container for up to 3 days. The couscous is delicious as a salad base for lunch the next day - I sometimes add more leaves, some chicken or whatever else I have in the fridge.