• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm fries (peeling optional).
• Pop them 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 middle shelf until golden, 25-30 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

• Meanwhile, peel and grate the garlic (or use a garlic press).
• Zest the lemon. Cut half into thick wedges and juice the rest.
• Cut the broccoli into florets (like small trees). Halve any large florets.
• Pat the hake dry with kitchen paper.

• Lay the hake onto a lined baking tray. IMPORTANT: Wash your hands and equipment after handling raw fish.
• Drizzle with oil and season with salt and pepper.
• Pop onto the top shelf and bake until cooked through, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.

• Place a medium pot over medium-high heat with 1 tbsp butter (double for 4p).
• When hot, add 1 tbsp flour (double for 4p) and stir to mix thoroughly.
• Add the mustard, stock and 100ml water (double for 4p) and bring to a boil.
• Allow to reduce for 2-3 mins. Remove from the heat and mix in the honey and lemon zest.
• Add lemon juice, salt and pepper to taste. Set aside and cover to keep warm.

• Place a medium pan over high heat with a drizzle of oil.
• Once hot, add the broccoli and fry for 2-3 mins.
• Stir in the garlic, turn the heat down to medium and cook for 1 min.
• Add a splash of water and immediately cover with a lid or some foil.
• Allow to cook until the broccoli is tender, 4-5 mins.

• Plate up the hake with broccoli and sweet potato fries alongside.
• Drizzle over the lemon mustard sauce.
• Serve with remaining lemon wedges.