Chop up the unpeeled sweet pots into chunks, drizzle with a little olive oil and throw in a few whole cloves of garlic. Put in the oven to roast.
Sprinkle the cod with black pepper and freshly ground cumin. Heat a tspn of coconut oil in a pan until v. hot and brown the cod for a minute or two each side, then slam in the oven to finish off.
Heat another tspon of coconut oil and fry a chopped red chilli, then add the kale and spinach, turn the heat down and let it steam for a couple minutes.
For the sauce, chop a shallot and soften it in some olive oil, add fresh juice, a squeeze of agave nectar and a tspn of fish sauce. Bring to the boil and turn down while it thickens. Best to start this when you’ve just put the fish in the oven.
Leave cooking the veggies til last cos they take the least time,
