Scrub the potatoes and slice them into bite-sized pieces. Slide the potatoes into a pan, cover with cold water and add a pinch of salt. Cover, bring to the boil, then simmer for 15-20 mins, till tender.

While the potatoes cook, fill a separate pan with water and bring to the boil. Trim the base off the broccoli and slice the broccoli into bite-sized florets. Trim the root and top 3cm off the leek and rinse out any grit. Slice the leek into 1cm rounds.

When the water in the second pan is boiling, add the broccoli and leek and simmer for 5-6 mins, till the veg are tender and crushable with a fork. Warm your grill to high.

Meanwhile, peel the garlic and finely chop it. Pick and finely chop the mint leaves. Grate the zest from the lemon.

When the broccoli and leek are tender, drain and let them steam dry in the colander for 2 mins. Tip back into the pan. Add the garlic, mint and lemon zest and squeeze in the juice from half the lemon. Add a little salt and pepper and use a masher to crush everything together. Fold through half the pot of crème fraîche. Pop a lid on the pan to keep the smashed veg warm.

Pop the whiting fillets onto a baking tray and rub with 1 tsp oil and a pinch of salt and pepper. Slide the fish under the hot grill for 5 mins, till flaky and cooked through.

Drain the potatoes and allow to steam dry for 1 min. Dust with salt and pepper. Divide the potatoes between 2 warm plates along with the on the broccoli leek smash, and top with the grilled fish fillets. Serve with wedges of the remaining lemon half for squeezing.