Preheat your oven to 200°C.

Cut the new potatoes in half. Thickly slice the onions, pepper and chorizo. Add to your largest roasting tin (or two small tins). Drizzle with olive oil, add the fennel seeds, smoked paprika and season with salt and black pepper. Toss together. Nestle in the garlic bulb then spread everything out into a single layer so it roasts evenly. Roast in the oven for 35–40 mins until the potatoes are golden and cooked through.

Meanwhile season the top of the cod with salt as this will keep the fish firm and succulent.

Mayonnaise time. Cut one of the lemons in half. In a medium-sized bowl squeeze in the juice of one lemon half and whisk with the egg yolks and a pinch of salt and black pepper. While whisking, pour in a tbsp of vegetable oil. Once incorporated, add another tablespoon. Go really slowly, otherwise the oil and egg won’t combine properly. You’ll notice the yolks thickening and turning paler. Once this happens, you can pour in the oil more freely. Keep going until all the oil is incorporated. If it starts to look thick and greasy, add a splash of warm water to loosen

Come back to your veg. Remove the garlic bulb. If spread across two tins, tip everything into one. Give everything a good toss and pour in the sherry or wine. Nestle the cod into the tin. Return to the oven for 12–15 mins until the fish is cooked through.

Meanwhile squeeze the garlic out of its skin and add it into the mayo. Whisk, season with lemon juice, salt and black pepper to taste. Roughly chop the parsley and cut the remaining lemon into wedges.

Scatter the parsley over the tin, plonk in the lemon wedges and serve at the table with the homemade aioli.