Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes and slice them into chunks around 2cm across. Pop them in a bowl and toss them with ½ tbsp olive oil and a pinch of salt and pepper. Spread out the potatoes on a baking tray. Roast for 35 mins till golden.

While the roast potatoes cook, peel and finely chop the onion. Warm a deep frying pan over a medium heat for 1 min. Add ½ tbsp olive oil and the onion. Season with a pinch of salt and pepper. Cook for 5 mins, stirring occasionally, till the onion starts to soften.

While the onion cooks, peel and crush the garlic. Finely chop the chilli, flicking out the seeds and white pith. Finely chop the stalks from the parsley sprigs (keep the leaves for garnishing). Roughly chop the olives.

Stir the garlic, chilli, parsley stalks and olives into the frying pan. Pour in the tinned cherry tomatoes. Half-fill the tomato tin with water (around 200ml) and add to the pan. Stir in 1 tbsp Worcester sauce.

Cover, bring to the boil, then turn the heat down and simmer for 15 mins to mingle the flavours and start the sauce thickening.

After the sauce has simmered for 15 mins, stir and use the back of the spoon to lightly squash the tomatoes. Add the whiting fillets to the pan. Cover and cook for 5-8 mins till the whiting is white, opaque and flakes easily when you press it with a fork.

While the fish cooks, juice half the lemon and whisk it with ½ tbsp olive oil and a pinch of salt and pepper to make a dressing. Toss the lamb’s lettuce with the dressing.

Roughly chop the parsley leaves. Serve the whiting with the tomato sauce and the roast potatoes, with the lamb’s lettuce on the side and garnished with the chopped parsley.