Heat your oven to 220°C/Fan 200°C/Gas 7. Scrub and slice the carrots in half lengthways. Scrub and chop the sweet potato into wedges. Tip onto a baking tray. Drizzle over 1 tbsp oil and season. Roast for 30 mins till tender and charred.

While the chips roast, peel and thinly slice the shallots. Peel and grate the ginger. Dice the tomatoes into small cubes. Pick the leaves from the coriander and set aside. Finely chop the stalks.

Make the ketchup: warm a pan for 1 min over a medium heat. Add ½ tbsp oil and the shallots. Stir and cook for 3-4 mins till softened. Add in 2 tsp coriander seeds and cook for 1 min.

Add the ginger, tomatoes, coriander stalks, 2 tsp turmeric and 2 tbsp tamari. Bubble up, then stir in 2 tsp caster sugar. Turn the heat down to low, cover and simmer for 10 mins. Stir every so often till thickened.

While the ketchup simmers, rub 1 tsp oil and 1 tsp garam masala into each smoked haddock fillet.

When the potatoes and carrots are 5 mins away from being cooked, warm a frying pan for 1 min over a medium heat. Add the haddock fillets. Fry for 3 mins. Turn off the heat and clamp on a lid. Leave for 2 mins to finish cooking the fish. Insert a knife to check that the flesh is opaque.

Taste the tomato ketchup and add salt and pepper if you think it needs it. Serve the spiced haddock fillets with the chips and warm ketchup, scattered with the coriander leaves to finish.