• Preheat oven to 240°C/220°C fan/gas mark 9.
• Cut the sweet potato into 1cm slices, then into 1cm fries (peeling optional).
• Trim the carrot, halve lengthways (unpeeled). Cut into 1cm wide, 5cm long batons.
• Add both to a lined baking tray. Drizzle with oil, season with salt and pepper. Toss to coat.
• Spread out in one layer and when oven is hot, roast on middle shelf until golden, 20-25 mins, turning halfway.

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.

• Place a large pan over medium-high heat with a drizzle of oil.
• Season the hake with salt and pepper.
• Once hot, lay the fillets in the pan and cook for 4-5 mins. 
• Turn over and cook on the other side for a further 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the centre.
• Remove from the pan and set aside.

• Return the pan to high heat with a drizzle of oil.
• Once hot, add the broccoli and fry for 2-3 mins.
• Stir in the garlic, lower the heat 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.

• Meanwhile, place a small pot over medium-high heat with 2 tbsp butter (double for 4p).
• When the butter has melted, add 1 tsp flour (double for 4p) and stir to combine.
• Add the stock powder, mustard and 75ml water (double for 4p). Bring to the boil and reduce for 2-3 mins. 
• Remove from the heat. Mix in the honey, lemon zest and 1 tbsp lemon juice (double for 4p).
• Season to taste with salt, pepper and more lemon juice if required.

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