No-fuss fish: Roast hake with black lentils, squash and chilli sauce 

This chilli sauce is based on the Levantine condiment shatta. It makes more than you’ll need, so pop the rest in a clean jar to keep in the refrigerator and enjoy over the next few weeks. It makes a seriously lush cheese on toast.

SERVES 2

700g butternut squash or pumpkin, peeled, halved, seeds scooped out and cut into slim slices

2 tbsp olive oil, plus extra to drizzle

½ tsp ground cumin

¼ tsp ground cinnamon

250g pouch beluga lentils (puy, brown or green lentils will also work)

2 hake fillets (about 120g each)

small handful fresh dill, leaves picked

sea salt and freshly ground black pepper

plain yogurt, to serve

FOR THE CHILLI SAUCE

120g large fresh red chillies, roughly chopped (if you want it a little less spicy, remove the seeds)

2 garlic cloves, roughly chopped

2 tbsp olive oil

1 tsp caraway seeds

¾ tsp ground coriander

juice of ½ lemon

• Preheat your oven to 220C/200C fan/gas 7. In a large roasting tin, toss together the squash or pumpkin, olive oil, cumin and cinnamon. Season and roast for 25-30 minutes, turning from time to time, until tender and burnished.
• While the squash cooks, make the chilli sauce. Using a stick blender, blitz together the chillies, garlic, olive oil, caraway seeds, coriander and lemon juice. Season to taste and set aside.
• After 25-30 minutes, remove the roasting tin from the oven and mix in the lentils. Arrange the fish on top skin-side down, then season and drizzle with a little oil. Pop back into the oven for about 6-8 minutes until the fish flesh is opaque and flakes easily.
• To serve, sprinkle over the dill, spoon over some of the chilli sauce and tuck in with a dollop of yogurt on the side.

ALSO WORKS WELL WITH firm white fish fillets, such as pollock, cod or haddock.