Lemon-scented fish & chips
Q Serves 4 Q Prep 10 mins Q Cook 40 mins Q £ 2.72 a portion Q 404 kcals, 15g fat, 4g sat. fat, 12g sugar
4 large carrots, cut into thin batons 2 large potatoes, cut into thin batons few thyme sprigs, leaves picked 1 lemon, zested then sliced 2 tbsp olive oil 200g each broccoli florets, frozen peas and spinach 2 tbsp crème fraîche 4 white fish fillets
1 Heat oven to 220C/200C fan/gas 7. Toss the carrots, potatoes, thyme and lemon slices in a roasting tin with the oil and some seasoning. Cook for 25 mins, shaking once or twice.
2 Put the broccoli in a pan of boiling water and cook for about 5 mins or until tender. Add the peas and spinach. When the spinach has wilted and the peas are tender, drain, then blitz in a food processor to a smooth purée. Stir through the crème fraîche, a pinch of the lemon zest and some seasoning.
3 Lay the fish on top of the roasted roots and cook for 15 mins or so more, until the fish is just cooked through. Make sure that the purée is still hot, then serve alongside the fish, chips and carrots.