a) Preheat your oven to 220°C/200°C fan/gas mark 7. 

b) Put a large saucepan of water with 1/2 tsp salt on to boil. 

c) Chop the potatoes into 2cm chunks (peel first if you prefer). 

d) When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins. 

a) Meanwhile, roughly chop the parsley (stalks and all).

b) Trim the green beans.

c) Peel and grate the garlic (or use a garlic press).

d) Zest and halve the lemon.

a) Lay the basa on a lined baking tray and sprinkle over half the Cajun spice mix (add less if you'd prefer things milder).

b) Season with salt and pepper and drizzle with oil, then rub the flavourings into the fish.

c) Bake the basa on the middle shelf until cooked, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

a) Meanwhile, put the remaining Cajun spice mix into a small bowl (add less if you'd prefer things milder).

b) Add the lemon zest, then squeeze in some lemon juice.

c) Season with salt, then mix in the olive oil for the dressing (see pantry for amount) and half the parsley.

d) Add more lemon juice to taste.

a) Heat a drizzle of oil in a large frying pan on medium-high heat. Halve any thick broccoli stems lengthways.

b) Once hot, add the green beans and Tenderstem® to the pan. Stir-fry for 2-3 mins.

c) Stir in the garlic and cook for 1 min more.

c) Add a splash of water, then cover with a lid and allow to cook until the veg is tender, 2-3 mins.

a) Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

b) Add a splash of milk and a knob of butter (if you have any) and mash until smooth. Stir through the remaining parsley, then season to taste with salt and pepper.

c) Share the mash between your bowls, then top with the green beans, broccoli and basa. Finish by drizzling over the spicy parsley dressing.

Enjoy!