Aniseed cod, potato and beetroot traybake

Method

1. Heat the oven to 190°C/ 170°C fan/gas 5. Tip the potato cubes into a baking dish, toss with the oil and a pinch of salt, then roast for 15 minutes.
2. Meanwhile, make the spice blend. Toast the fennel seeds, caraway seeds and star anise in a hot dry pan for around 30 seconds or until starting to colour and smell fragrant. Leave to cool a little, then grind to a powder using a spice grinder or pestle and mortar. Stir in the celery salt, seaweed flakes and orange zest.
3. After the potatoes have been cooking for 15 minutes, add the sliced leek and cook for a further 10 minutes. Tip in the tomatoes, stir in half the spice blend, then nestle in the beetroot wedges. Cook for another 15 minutes.
4. Pat the fish fillets dry with kitchen paper, then pour the remaining spice blend onto a plate and roll the fish in it. Give the roasting vegetables a stir, then put the crusted fish on top and cook for a final 10 minutes. Serve with fresh tarragon leaves sprinkled over the top for a final whack of aniseed.