Scrub the new potatoes, halve or quarter them so they're all roughly the same size, and add them to a large pan. Cover the potatoes with cold water and add a generous pinch of salt. Cover with a lid and bring to the boil, then simmer for 15-18 mins, till tender (see step 3 for when to check them so you can cook the broccoli).

Trim the woody ends off the French beans. Peel and grate or crush the garlic. Zest the lemon and squeeze half the juice into a bowl. Finely chop the dill stalks and roughly chop the leaves, adding the stalks to the bowl of lemon zest and juice, and setting the leaves to one side.

When the potatoes have cooked for 10 mins, pour 1 tbsp olive oil into a frying pan and warm to a medium high heat. When the pan is hot, carefully add the hake fillets and fry for 3 mins on each side, till the flesh is opaque and flakes easily when pressed with a fork. Lift the fish out onto a plate and take the pan off the heat.

When the potatoes are nearly cooked (check after 12-15 mins), add the French beans to the pan. Cook for 2-3 mins, till the beans are tender. Drain the beans and potatoes and allow to steam dry in the colander for 1 min.

Place the pan back onto a low heat and add the butter and garlic and fry for 2 mins till the butter has melted. Add the lemon zest, juice and dill stalks with a good pinch of salt and pepper. Warm together for 1 min. Add the hake fillets back to the pan with the butter and turn to coat them.

Divide the potatoes and beans between a couple of plates. Top with the hake and pour over the butter sauce. Top with the dill leaves and crack over some black pepper to serve.