Cod and Chorizo Stew 400g can of chickpeas, 79p 4 tbsp of sea-salt flakes Pinch of saffron 300g cod fillet, or any white fish, £4 or 3 for £10 100ml olive oil 2 garlic cloves, grated, 99p per head 2 fresh red chillies, chopped, 45p for pack of four 1 onions, finely chopped, 69p for four 4 cooking chorizos, cut into bite-sized chunks, £3 for pack of 8 2 bay leaves 1 cinnamon stick, 95p per jar containing four sticks 1 tsp ground cumin, 95p per jar 1 tsp smoked paprika, 87p per jar 1 400g can chopped tomatoes, 79p 300ml chicken stock Salt and pepper to taste This recipe serves two and works out at approximately £4.52 per portion, whilst also stocking up the spice cupboard a little. Mix together the sea salt and saffron strands. Place a piece of cling film, large enough to wrap around the cod, on your work surface. Sprinkle half the salt mix onto this, place the cod on top before sprinkling the remaining mix on top of your fish. Wrap tightly and place this parcel into the fridge for 1.5 hours.