Serves 6

Method

1. Rinse the rice under a cold running tap until the water starts to run clear.

2. Melt two thirds of the butter in a casserole dish or deep frying pan. Sauté the onion for about 5 minutes until softened without browning. Stir in the rice then add all the herbs and spices and the orange and lemon zest. Cook for a minute or two.

3. Bring the stock to the boil (use the larger volume of stock if you prefer a more tender grain) then stir into the rice. Add a little seasoning then allow the rice to cook undisturbed for 12-15 minutes with the lid on, until the rice grains are soft and fluffy.

4. Remove from the heat and leave to stand for 5 minutes. Fork the remaining butter through to separate the grains. Remove the whole spices before serving if you prefer. Check for seasoning.

5. Heat some of the oil in a large frying pan; add the chorizo followed by the cherry tomatoes and sherry vinegar. Cook for a few minutes over high heat until the tomatoes have softened. Remove the chorizo and tomatoes and transfer to a plate. Set to one side in their juices and keep warm.

6. Heat some more oil in the same pan. Place the cod, skin side down in the pan and cook for 2-3 minutes until the skin is golden. Season the fish as it cooks. Turn the fish over then cook for a further 30 seconds to 1 minute.

7. When the cod is just cooked, tip the chorizo and tomatoes back into the pan. Stir in the basil, squeeze over a little lemon juice and season to taste. Let the flavours infuse for a minute or two and serve with the rice.