Charred Cod Skewers with ancho chilli

Prep everything first: chop the aromatics, measure the ancho chilli elements, and pat the cod dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the cod. Steam over simmering water until just tender and vibrant, then dress while warm.

Stir in the lime and the rest of the ancho chilli flavours, letting them cook out for a minute until fragrant.

Add the spinach along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.