Lemon, garlic, and basil always make a winning marinade, and here, along with oregano and chives, they elevate delicate cod to star status. Beside it, chili perks up roasted zucchini, while a hint of garlic does the same for cauliflower. Roasted red peppers feature in two roles: first, bringing its characteristically sweet, intense flavour to creamy risotto, and then as the base of an herby, citrusy gremolata.

Ingredients: Cod fillet • Cauliflower • Water • Zucchini • Red bell pepper • Roasted red peppers (roasted red peppers, water, salt, citric acid) • Arborio rice • Olive oil • Chardonnay wine (sulphites) • Spanish onion • Heavy cream (milk) • Parmesan cheese (milk, modified milk ingredients, bacterial culture, salt, lipase, calcium chloride, rennet and/or microbial enzyme, powdered cellulose, parmesan flavour (natural)) • Minced garlic (water, dehydrated garlic, citric acid) • Green onions • Sea salt • Parsley • Vegetable concentrate (vegetable broth (water, carrot, celery, onion, leek, parsnip, sweet potato, garlic, fine herbs)) • Lemon juice • Butter (milk) • Basil • Black pepper • Dried chives • Garlic powder • Paprika • Roasted garlic (garlic, olive oil) • Gochugaru • Italian seasoning (marjoram, thyme, rosemary, savory, sage, oregano, basil) • Onion powder • Oregano • Crushed red pepper flakes.