Instructions: Dice the carrot, leek, garlic and onion finely, saute them off in a pan with a little olive oil and add the red wine and the lentils that have been drained. Turn up the heat and simmer gently, after about ten minutes add about 1 tsp of the ground cumin powder and continue cooking for about 20 minutes.

While this is cooking, cook the hake in a non–stick pan, skin side down in a little olive oil. Cook on one side for about 2 minutes and then turn over. Try to avoid turning it more than once, as the cod will fall into bits during cooking.

Season the lentils with salt and pepper, lime and fold in lots of freshly chopped coriander and finish with a drizzle of balsamic vinegar, to give it an extra kick.

Serve on a plate with the cod on top and either garnish with somne fresh herbs or with a drizzle of olive oil.

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