Heat your oven to 200°C/Fan 180°C/Gas 6. Put a pan of salted water on to boil. Peel and chop the sweet potatoes.

Scrunch the flaked almonds with your hands to crunch them up a little. Pop them in a sturdy bowl and use a jam jar or the end of a rolling pin to crush them a bit more. Stir in the breadcrumbs. Finely grate in the zest from the lemon.

Pick the oregano leaves off their stalks and roughly chop them. Stir most of the chopped leaves into the almond mix with a small pinch of salt and pepper.

Line a small baking tray with foil and place the haddock fillets on it. Brush each haddock fillet with ½ tsp Dijon mustard. Spoon over the almond breadcrumb mix to completely cover the fish. Slide the haddock fillets into the oven and set the timer for 10 mins.

The water in the pan should be boiling by now, so add the sweet potatoes and simmer for 15-20 mins, till tender.

While the haddock bakes and the sweet potatoes simmer, squeeze the juice from half the lemon into a large mixing bowl. Add 1 tsp of the Dijon mustard, ½ tbsp olive oil and a good pinch of salt and pepper. Whisk together to make a dressing.

When the time goes off, scatter the cherry tomatoes on the baking tray with the haddock fillets and set the timer for 10 more mins. In total, the haddock will bake for 20 mins and the cherry tomatoes for 10 mins.

When the sweet potatoes are tender when pressed with a fork or skewer, drain them and then tip them back into the pan. Add ½ tbsp olive oil and a pinch of salt and pepper. Mash till smooth. Set the pan back over a medium-low heat for 2-3 mins to sizzle off any excess water.

Toss the salad leaves with the mustard and lemon dressing, and serve alongside the almond crusted haddock fillets and the sweet potato mash, garrnished with the last of the oregano leaves.