Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper then sprinkle on half the smoked paprika. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the middle shelf until golden, 25-35 mins. Turn halfway through.

In a small bowl, mix together the panko breadcrumbs, Cajun spice mix (add less if you don't like heat), grated hard Italian style cheese and oil for the crumb (see ingredients for amount). Season with salt and pepper, then set aside.

Pat the cod with kitchen paper to remove any excess moisture. Lay the cod fillets onto a baking tray lined with baking paper. Drizzle with oil and season with salt and pepper. Divide the breadcrumb mix evenly between the two fillets and press down firmly to keep in place. Bake on the top shelf of the oven until the crumb is golden and the fish is cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

While everything bakes, mix the mayonnaise, remaining smoked paprika and water for the mayo (see ingredients for amount) in another small bowl. Season with salt and pepper and set aside.

Chop the broccoli into florets (like small trees). Halve any large florets. Peel and grate the garlic (or use a garlic press). Heat a drizzle of oil in a frying pan on high heat. Once hot, add the broccoli and stir-fry for 2-3 mins. Stir in the garlic, turn the heat down to medium and cook for 1 min. Then add a splash of water and immediately cover with a lid or some foil. Allow to cook until the broccoli is tender, 4-5 mins.

When everything is ready, serve the cod with the roast potatoes and garlic broccoli alongside. Drizzle over some paprika mayo and serve the rest alongside for dipping. Enjoy!