• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
• Pop the carrots onto a large (lined) baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. 
• When the oven is hot, roast on the top shelf until the carrots are tender, 18-20 mins. Turn halfway through.

• Meanwhile, boil a large pot of salted water for the potatoes.
• Halve the baby potatoes (quarter larger potatoes).
• When boiling, add the potatoes to the water, lower the heat to medium and cook until fork tender, 15-20 mins.
• Once cooked, drain in a colander and return to the pot, off the heat.
• Cover with a lid to keep warm.

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

• Meanwhile, in a bowl mix together the breadcrumbs, cheese, half the Italian herbs (double for 4p) and 1 tbsp of oil (double for 4p). Season with salt and pepper.
• Pat the hake with kitchen paper and place onto a separate lined baking tray. IMPORTANT: Wash hands and equipment after handling raw fish.
• Spread the mayo over the top of the fish. Top with the breadcrumb mixture. Gently press down with the back of a spoon to secure.

• Pop the crumbed hake onto the middle shelf of the oven.
• Bake until the crumb is golden and fish is cooked through, 13-15 mins. IMPORTANT: Fish is cooked when opaque in the middle.

• Meanwhile, roughly chop the parsley (stalks and all).
• When the potatoes are boiled and drained, add the parsley and 1 tbsp of butter (double for 4p) to the pot.
• Toss the potatoes until the butter has melted.
• Season with salt and pepper.
• When the carrots have finished roasting, remove from the oven and drizzle over the honey. Toss to coat.

• When everything is ready, share the cheesy crumbed hake between plates.
• Serve the honeyed carrots and parsley butter potatoes alongside.
• Add a dollop of aioli onto each plate for dipping.
• Drizzle the sweet chilli sauce over the hake to finish.