• Preheat oven to 220°C/200°C fan/gas mark 7. Boil a large pot of salted water.
• Chop potatoes into 2cm chunks (peeling optional). Add to boiling water. Cook until fork tender, 15-20 mins.
• When done drain the potatoes. Return to pot off the heat.
• Add a knob of butter and some milk (if you have it) or water. Mash until smooth. Season to taste with salt and pepper. Cover to keep warm.

TIP: If you're in a hurry you can boil the water in your kettle.

• Meanwhile, roughly chop the parsley (stalks and all).
• Peel and grate the garlic (or use a garlic press).
• Zest and cut half the lemon into wedges (double for 4p).

• Sprinkle half of the Cajun spice mix onto the haddock.
• Season with salt and pepper and drizzle with oil.
• Rub the flavourings into the fish. IMPORTANT: Wash your hands and equipment after handling raw fish.

• Put the remaining Cajun spice mix into a small bowl.
• Add the lemon zest, then squeeze in some of the juice.
• Season with salt then mix in 1½ tbsp oil (double for 4p) and half the parsley.
• Add more lemon juice to taste.

• Place the haddock onto a lined baking tray and bake in the oven until it's cooked, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.
• Meanwhile, drizzle a little oil in a large pan on medium-high heat.
• When hot, add the sugar snaps. Fry for 2-3 mins, add the garlic and cook for 1 min more.
• Add a splash of water, then cover with a lid and allow to cook until the veg is tender, 2-3 mins.

• Stir the remaining parsley into the mash and divide between your plates.
• Top with the sugar snaps and haddock.
• Finish with the Cajun drizzle.