Lemon-scented fish & chips

• large carrots↗4

  cut into thin batons

• large potatoes↗2

  cut into thin batons

• few thyme

  sprigs, leaves picked

• lemon↗1

  zested, then sliced

• olive oil↗2 tbsp 2 tbsp
• each broccoli200g 200g

  florets, frozen peas and spinach leaves

• crème fraîche↗2 tbsp 2 tbsp
• white fish4

  fillets

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/gas 7. Toss the carrots, potatoes, thyme and lemon slices in a large non-stick shallow roasting tray, with oil and seasoning. Cook for 25 mins, shaking the pan once or twice.

2. 2

   Put the broccoli in a pan of boiling water and cook for about 5 mins or until tender. Stir through the peas and spinach. When all the spinach has wilted and the peas are tender, drain thoroughly. Blitz in a food processor to a smooth purée. Stir through the crème fraîche, a pinch of the lemon zest and some seasoning.

3. 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 green veg purée is still hot and serve alongside the fish and roots.