Curried Hake With Herb Butter Potatoes

Boil a kettle

Cut your potatoes (skins on) into small bite-sized pieces

Add the potatoes to a pot of boiling water with a pinch of salt, bring to the boil over a high heat and cook for 12-15 min or until fork-tender

Once cooked, drain, and return to the pot

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Strip your mint leaves from their stems and chop them roughly, discard the stems

Chop your coriander roughly, including the stalks

Meanwhile, combine your curry powder with a generous pinch of salt and pepper on a plate

Add your hake fillet[s] and cover until they're completely coated

Heat a large wide-based pan (preferably non-stick) with 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil over a high heat

Once hot, add the coated hake and cook for 4-5 min on each side or until cooked through – this is your curried hake

While the fish is cooking, chop your cucumber in half, then slice finely

Peel and slice your shallot[s] (as finely as you can!)

Combine your cider vinegar and chopped ginger in a bowl with the sliced cucumber, sliced shallot and your nigella seeds

Season with a pinch of salt and sugar – this is your quick-pickled cucumber salad

Add the chopped mint and chopped coriander to the drained potatoes with a generous knob of butter and your chilli flakes (can't handle the heat? Go easy!)

Season with a pinch of salt and pepper – these are your herb butter potatoes

Wash your salad, then pat it dry with kitchen paper