Preheat the oven to 180c / gas mark 4 and place a large baking dish inside

To make the Aioli you will need a stick blender and a jug or a food processor

Blend the garlic and milk together then slowly pour in the oil while blending. It will thicken to the consistency of yoghurt, don't over blend it as it can go too thick

Add a pinch of salt, stir and then place in the fridge

Cut the new potatoes in half and boil in seasoned water until just cooked

Drain the water off using a colander (make sure they are well drained and set aside)

Chop your onion into thin strips, remove your dish from the oven, pour a nice glug of olive oil on the dish and add the onions and potatoes

Zest your lemon and pick the thyme leaves. Sprinkle over the potatoes and onions with a good pinch of salt and cracked black pepper, place it back in the oven and leave it there whilst you prepare the rest.

Place a pan of water on the hob and heat on a medium-high temperature and add a pinch of salt

Cut about an inch off the bottom of the asparagus and tenderstem broccoli put them into the boiling water and cook for 1-2 minutes

Cool them down using cold water

Once they're cold, drain and toss them in a little olive oil along with salt and pepper. Place them on top of the potatoes and onions then put the dish back in the oven.

Dry the cod using kitchen roll or a clean dishcloth. Once it's nice and dry, place it skin side down on your chopping board and spread a thick layer of your aioli on top of each piece

Sprinkle your flaked almonds over the top, place the cod on top of the asparagus and tenderstem broccoli then cook in the oven for a further 15 - 20 minutes until the Aioli is golden brown.