BBQ Hake With Herby Potato Salad And Red Cabbage & Apple Slaw

Boil a kettle

Chop your potatoes (skins on) into bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and a pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 8-10 min or until fork-tender, then drain and return to the pot to steam dry

While the potatoes are cooking, pat your hake fillet[s] dry with kitchen paper

Add the hake fillets to a bowl with your BBQ sauce and a pinch of salt and pepper

Mix everything together so the hake fillets are fully coated in BBQ sauce, then set aside to marinate

Slice your apple[s] into discs

Slice each individual apple disc into matchsticks

Top, tail, peel and grate your carrot[s]

Trim, then slice your spring onion[s]

Chop your dill finely, including the stalks

Combine the apple matchsticks and grated carrot in a large bowl with your shredded red cabbage

Add your mayo and white wine vinegar with a generous pinch of salt and a pinch of sugar and give everything a good mix up – this is your red cabbage & apple slaw

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the marinated hake fillets and cook for 4-5 min on each side or until charred on the outside and cooked through – this is your BBQ hake

Tip: Your fish is cooked once it turns opaque and flakes easily

Meanwhile, return the drained potatoes to a low heat with a knob of butter

Add the chopped dill and sliced spring onion to the pot with a pinch of salt and pepper and give everything a good mix up – this is your herby potato salad