1 aubergine, 12 large green olives, chilli oil, 250ml tomato passata, 100g fregola (giant couscous), glug of white wine, 400g cod cheeks, salt and pepper
Chop the aubergine into cubes, and halve the olives. Season the cod cheeks. Cook the fregola according to the instructions on the packet, drain and set aside. Place the aubergine into a pan along with a glug of chilli oil and heat gently for a couple of mins until the aubergine starts to absorb the oil and soften. Add the halved olives, tomato passata and a dash of white wine, or water if you prefer to create a bit more liquid. Simmer for a couple of mins, then add the fregola into the vegetables and stir. This can continue to simmer while you cook the cod cheeks in a little olive oil over a gentle heat - for 3 or 4 minutes. Once the cod cheeks are no longer opaque they are done and like this they will melt in your mouth. Serve on top of the fregola mixture, and don't forget any juices!