Haddock green curry

Preheat the oven to 200ºC, gas mark 6. Mix the Thai green paste and coconut cream together in a bowl. Slather half on the fish fillets, squeezing over the juice of 1 lime, then leave to rest.

Thickly slice the potatoes into 1cm discs, toss in the vegetable oil and spread on a large baking tray. Bake for 15 minutes.

Meanwhile, in a sauté pan or wok, soften the leeks in 1 tbsp coconut oil for 4-5 minutes, then mix in the remaining green paste with 125ml water to loosen. Stir in the fish sauce.

Remove the potatoes from the oven, pour over the leeks, then place the fish fillets on top. Dot the remaining coconut oil over the fish and bake for 20 minutes more, until the potatoes are tender and the fish is cooked through and flakes easily with a fork. Top with the Thai basil and peanuts, then serve with lime wedges.