• Preheat the oven to 240°C/220°C fan/gas mark 9.
• Chop the sweet potato lengthways into 1cm slices, then into 1cm fries (peeling optional).
• Pop onto a lined baking tray.
• Toss with salt, pepper and a drizzle of oil. Spread out in a single layer.
• When the oven is hot, roast on the top shelf until golden, 20-25 mins. Turn halfway through.

TIP: Use two baking trays if necessary. Sweet potato fries require space to achieve a crispy finish.

• Meanwhile, peel and grate the garlic (or use a garlic press).
• Zest the lemon. Cut half into thick wedges and juice the rest.
• Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
• Pat the hake dry with kitchen paper. Season with salt and pepper.

• Place a pot over medium-high heat with 2 tbsp butter (double for 4p).
• When the butter has melted, stir in 1 tsp flour (double for 4p).
• Add the stock, mustard and 75ml water (double for 4p). Bring to the boil and allow to reduce, 2-3 mins. 
• Remove from the heat. Mix in the honey, lemon zest and 1 tbsp lemon juice (double for 4p).
• Taste and season with salt, pepper and more lemon juice if desired. Gently reheat just before serving.

• Place a pan over a high heat with a drizzle of oil.
• Once hot, add the broccoli and fry until starting to char, 2-3 mins.
• Stir in the garlic, lower the heat to medium and cook until fragrant, 1 min.
• Add a splash of water and immediately cover with a lid or some foil.
• Cook until the broccoli is tender, 4-5 mins. Remove from the pan and cover to keep warm.

• Return the pan to a medium-high heat with another drizzle of oil.
• Once hot, lay the hake fillets into the pan and fry until cooked through, 4-5 mins on each side. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.

• Plate up your pan-fried hake fillets.
• Serve broccoli and sweet potato fries alongside.
• Drizzle over the lemon mustard sauce.
• Keep any remaining lemon wedges for squeezing over.