• Trim the carrot then halve lengthways (no need to peel). Slice widthways into 1cm thick pieces.
• Halve, peel and thinly slice the onion.
• Roughly chop the parsley (discard the stalks).
• Pat the hake dry with kitchen paper then season with salt and pepper.

• Place a large pan over medium-high heat with a drizzle of oil.
• Once hot, add the onion and carrot. Season with salt and pepper.
• Fry until soft and sweet, stirring occasionally, 4-5 mins.

• Meanwhile, drain and rinse the lentils in a sieve.
• Once the veg has softened, add the lentils.
• Stir through the passata and vegetable stock powder along with 50ml water and ½ tsp sugar (double both for 4p).
• Simmer until the carrots are tender, 15-18 mins.

TIP: Add more water if the lentils become too dry!

• Add the spinach to the lentils, stirring until it's wilted, 1-2 mins.
• Stir through 1 tbsp butter (double for 4p) along with the parsley.
• Season to taste with salt and pepper.

• Place a separate pan over medium-high heat with a drizzle of oil.
• Once the oil is hot, lay the fish into the pan and fry on one side until golden, 3-4 mins.
• Turn and cook on the other side, a further 3-4 mins.
• Add 2 tbsp butter (double for 4p) and harissa to the pan.
• Cook for 1-2 mins, ensuring the fish is cooked through and well coated on both sides with the harissa butter. IMPORTANT: Fish is cooked when opaque in the middle.

• Divide the spinach lentils between plates.
• Place the hake on top, pouring over any harissa butter remaining in the pan.
• Finish with a drizzle of honey.