Cajun-Style Hake Burger With Red Cabbage Slaw

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut your potatoes (skins on) into chips

Add the chips to a large baking tray (or two!) with a drizzle of vegetable oil and a generous pinch of salt and give everything a good mix up

Put the tray[s] in the oven for 25-30 min or until the chips are golden and starting to crisp

Meanwhile, top, tail and grate your carrot[s] (no need to peel!)

Trim, then slice your spring onion[s] finely

Combine your cider vinegar and 2 tbsp [3 tbsp] [4 tbsp] olive oil in a large bowl with a pinch of salt, pepper and sugar

Add your shredded red cabbage, grated carrot and half the sliced spring onion (you'll use the rest later!) to the bowl and give everything a good mix up – this is your red cabbage slaw

Combine your mayo and chilli relish in a small bowl – this is your chilli mayo

Combine your ground cumin, ground smoked paprika, cayenne pepper (can't handle the heat? Go easy!) with 1 tsp [1 1/2 tsp] [2 tsp] black pepper and a very large pinch of salt on a plate

Mix all the spices together – this is your Cajun-style seasoning

Pat your hake fillet[s] dry with kitchen paper and then slice in half

Press the halved hake fillet[s] into the Cajun-style seasoning firmly to evenly coat all over

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

Once hot, add the coated hake pieces and cook for 3-4 min on each side or until the hake is cooked through – this is your Cajun-style hake

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

Cut your ciabatta[s] in half and add to a baking tray, cut-side up

Put the tray in the oven for 3-4 min or until warmed through and slightly crispy

Tip: Cooking for 4 or more? You may need to do this in 2 batches!