Southern Spiced Ling

While the veg is cooking, add the water (for the couscous) to a medium saucepan, crumble in the vegetable stock cube (use suggested amount) and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, place a lid on the saucepan and remove from the heat. Leave for 5 minutes, or until all the water is absorbed. Fluff up with a fork and set aside.

Peel and crush the garlic. Combine the Southern Bayou spice blend and plain flour in a second medium bowl. Add 1/2 the garlic, the ling and a drizzle of olive oil to the bowl and toss to coat.

Return the medium frying pan to a medium-high heat with a drizzle of olive oil. Add the ling and cook for 2-3 minutes on each side, or until just cooked through. TIP: The fish is cooked when it turns from translucent to white in the centre.

While the fish is cooking, juice the lime to get 2 tsp (for 2 people) / 1 tbs (for 4 people). Add the Greek yoghurt, a pinch of garlic and the lime juice to a small bowl. TIP: Add as little or as much lime juice and raw garlic depending on your taste preference! Stir to combine and season to taste with a pinch of salt and pepper.

Finely chop the coriander (reserve some for a garnish!). Stir the coriander through the couscous.