• 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 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 the lemon then cut in half.

• 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 1½ tsp lemon juice (double for 4p).
• Season with salt then mix in 2 tbsp oil (double for 4p) and half the parsley.
• Add more lemon juice to taste.

• Heat a little oil in a large pan on high heat.
• Once hot, fry the fish until golden, 2-3 mins. Flip and cook for another 2-3 mins. IMPORTANT: Fish is cooked when opaque in the middle.
• Remove the fish from the pan. Cover to keep warm. 
• Return pan to medium-high heat. Add the sugar snaps. Fry for 2-3 mins, add the garlic and cook for 1 min.
• Add a splash of water, then cover with a lid or some foil 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.