Heat the oven to 200C/180C fan/gas 6. Put the onions, oil and ginger in a frying pan over a medium heat. Add 100ml water then cover, bring to a simmer and cook for 10 mins. Take off the lid, add the chillies and 1 tsp bouillon, then cook for 10 mins more – the water should evaporate.

Meanwhile, tip the rice into a saucepan, cover with 500ml cold water and stir in 1 tsp of the cumin seeds, the cinnamon, ground cardamom and the remaining 1 tsp bouillon. Bring to the boil, cover and simmer for 20-25 mins until the rice is cooked and the water absorbed.

Tip the onion mixture into a bowl and set aside. Put the spinach in the frying pan with the remaining 1/2 tsp cumin seeds and cook until the spinach has just wilted. Tip 1 tbsp of the onion mixture into a bowl with 1 tbsp of the yogurt and set aside. Tip half the cooked rice into an ovenproof pan that has a lid. Top with the wilted spinach, then half the remaining onion mixture. Next, stir the peas into the remaining rice, then spread this over in a layer, followed by the rest of the onion mixture, then the rest of the yogurt. Cover and bake for 15 mins.

Meanwhile, stir the coriander into the onion and yogurt mixture that was set aside in step 3 along with the lemon juice and 1 tbsp water. Blitz until smooth with a hand blender, then use this to coat the cod. After the biryani has been cooking for 15 mins, lay the cod on top along with the marinade. Cover and bake for another 15-18 mins until the fish flakes. Serve half topped with more coriander and chill the rest for another day. Will keep chilled for up to two days. Reheat in the microwave until piping hot.