• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Pour a glug of oil onto a baking tray (to coat the bottom) and pop into the oven to heat.
• Boil a large pot of salted water for the potatoes.
• Chop the potatoes lengthways into 1cm slices, then into 1cm wide chips (no need to peel).
• Add the potatoes to the boiling water and cook until fork tender, 7-8 mins.

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

• Zest and halve the lemon.
• Finely chop the parsley (stalks and all).
• In a medium bowl mix the lemon zest, breadcrumbs, 1 tbsp oil (double for 4p) and half the parsley. Season with salt and pepper.
• Lay the hake onto a separate (lined) baking tray. IMPORTANT: Wash hands and equipment after handling raw fish.
• Spread half the mayo over the top of the fish. Spoon on the breadcrumb mixture, pressing it down with a spoon. Drizzle with oil and set aside.

• Once the chips are done, drain in a colander and pop back in the pot.
• Toss with a pinch of salt and 1 tbsp flour (double for 4p).
• Carefully remove the tray from the oven. Add the chips and carefully toss to coat in the oil.
• Roast on the top shelf of the oven until golden, 25-30 mins. Turn halfway through.
• When halfway cooked, pop the fish on the middle shelf of the oven. Bake for 10-15 mins. IMPORTANT: Fish is cooked when opaque in the middle.

• Meanwhile, cut half the broccoli (double for 4p) into florets. Halve larger florets.
• Peel and grate garlic (or use a garlic press). Pick mint leaves from stalks and roughly chop (discard the stalks).
• Place a pan over high heat with a drizzle of oil.
• Once hot, fry chopped broccoli for 2-3 mins.
• Add garlic, lower heat to medium and cook for 1 min. Add a splash of water and cover with a lid or foil. Cook until tender, 4-5 mins. Stir in the mint.

• In a small bowl mix the remaining parsley and mayo.
• Season to taste with salt, pepper and lemon juice.
• Chop any remaining lemon into wedges.

• When everything is ready, plate up the broccoli alongside your fish and chips.
• Finish with a dollop of lemon parsley mayo. 
• Serve lemon wedges alongside.