Preheat your oven to 200°C/Fan 180°C/Gas 6. Fill and boil your kettle. Scrub the potatoes and chop them into small chunks, around 2cm across. Tip them into a roasting tin. Add ½ tbsp olive oil and season with salt and pepper. Slide into the oven to roast for 15 mins.

While the potatoes roast, peel and finely chop the onion. Trim and finely chop the carrot and celery. Tip the onion, carrot and celery into a medium pan with 4 tbsp water. Season, set on a mediumlow heat and cover with a lid. Sweat the veg for 10 mins, stirring occasionally, till softened but not picking up too much colour. If the veg start to catch, turn the heat down a little and add an extra splash of water.

While the veg cook, peel and grate or crush the garlic. Drain and rinse the lentils. Stir the garlic into the pan and cook for 1 min.

Add the lentils to the pan. Pour in 200ml boiling water, cover and bring to the boil. When boiling, lower the heat and simmer for 15 mins till the lentils are tender.

While the lentils cook, add the haddock fillets to the roasting tin with the potatoes. Roast for 15 mins till the flesh is white and flakes easily when pressed with a fork. The potatoes will have cooked for 30 mins in total.

Slice the thick stalks off the spinach, giving the leaves a good wash. Roughly chop the leaves. Pick the leaves off the parsley stalks. Stir 1 tbsp Worcester sauce into the lentils. Add the spinach to the pan of lentils and cook and stir for 3-4 mins till the spinach is wilted. Taste the lentils and add more Worcester sauce, salt or pepper if needed.

Ladle the lentil braise into warm shallow bowls. Top with a haddock fillet each and some potatoes. Garnish with the parsley leaves to serve.