Curried Butter-Baked Cod with Cauliflower and Chickpeas

Preheat the oven to 220°C/200°C fan/425°F/gas 7. Put the cauliflower florets in a large shallow roasting pan, then toss with the cumin seeds, turmeric, half the sunflower oil, salt, and black pepper. Roast for 15 minutes, turning once or twice, until the edges begin to brown.

While the cauliflower roasts, blend the garlic, ginger, half the sliced red chilli, curry powder, a pinch of salt, and a little black pepper in a small food processor until you have a rough paste. Add the chickpeas to the roasting pan with half of this spice paste and most of the remaining oil. Stir well, then roast for another 20 minutes, stirring once halfway through.

Mix the softened butter with the remaining spice paste. Spread about half of the spiced butter over the cod pieces. When the cauliflower and chickpeas are tender and lightly charred, remove the pan from the oven and make 4 spaces in the vegetables. Nestle the cod into the spaces, then dot the vegetables with the remaining spiced butter, reserving 1 tbsp for the spinach. Return to the oven for 10-15 minutes, or until the fish flakes easily and is just cooked through.

Meanwhile, heat the last of the oil in a large pan over high heat. Add the spinach and cook for 3-4 minutes, tossing until wilted. Stir in the reserved 1 tbsp spiced butter and cook for 1-2 minutes more. Scatter the traybake with coriander, garam masala, and the remaining sliced chilli, then serve with the buttery spinach on the side.