Easy, tasty, and on the table in under 40 minutes.
Sugar snap peas
Piri piri spice
1. Boil potatoes. When nearly cooked roast in olive oil for about 20 minutes, just to give them a bit of colour.
2. Prep the veg and steam for 12(ish) minutes.
3. Mix polenta, piri piri spice and fennel seeds, lightly coat strips of haddock.
4. Fry the fish in olive oil for a couple of minutes each side - drain on kitchen paper and keep warm in the bottom of the oven.
5. Serve, scoff.