Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the beetroot and chop them into thin wedges. Trim the root and any woody ends off the fennel and slice it into thin wedges. Scatter both the beetroot and fennel into a large roasting tin.

Dust with 1 tsp fennel seeds and a pinch of salt and pepper. Add 1 tsp oil and toss to coat. Slide into the oven and roast for 30 mins, turning halfway, till golden.

Drain the lentils and rinse with cold water. Shake the lentils dry and tip into a large mixing bowl. Grate in the lemon zest and squeeze in the juice. Peel the apple, slice it into quarters and slice out the cores. Cut the apple into thin matchsticks. Peel and crush or grate the garlic. Add the apple and garlic to the lentils and set aside.

Pour 1 tsp oil into a frying pan and warm to a high heat. Sprinkle the haddock fillets with salt and pepper. Lay the haddock in the hot pan, skinside down, and fry for 3 mins till the underside is browned and crisp. Turn the fillets over and cook for a further 2-3 mins, till cooked through. Take off the heat.

Stir the roast fennel and beetroot through the lentils. Stir half the pot of yogurt through the lentils. Taste the lentils and add more salt and pepper if needed. Divide between a couple of plates, top with the haddock fillets and serve.