Baked hake with lentils, baby spinach, ginger and chilli

1 Put the olive oil in a wide pan with the ginger, garlic and chilli and cook gently for two minutes.

2 Drain the lentils, then add to the pot along with the stock. Bring up to a gentle simmer and cook for 15 to 20 minutes until the lentils are soft and the liquid mostly evaporated.

3 Dot the butter over the lentils and sit the hake on top, then drizzle with a little olive oil and season.

4 Cover the pot and sit it on a low heat to allow the hake to steam for 10 minutes or so, depending on the thickness of the fish.

5 Lift the fish carefully from the pot and keep warm for a minute while you add the spinach to the lentils and fold it through, along with the lemon juice to wilt for just a minute.

6 Serve from the pot straight away, with the hake on top and some mashed potatoes on the side.