Fry a chopped onion and a crushed clove of garlic in a little olive oil until translucent, then add a cup of spelt (for 2 servings)
and stir to coat in the oil and toast a little. Tip in a small glass of white wine and simmer until nearly absorbed, then add a cup
of hot chicken stock. Simmer for 20 minutes or so, until the spelt is cooked and the stock absorbed, season with a few grinds of black pepper,
then stir in a good bunch of washed spinach leaves until just wilted. Meanwhile, dust fillets of skinless cod in seasoned flour and fry
in a little hot olive oil for 3-4 minutes each side, until golden, and serve on top of the spelt, with a wedge of lemon.