HAKE WITH CELERIAC ROASTIES AND CRISPY KALE

1 small celeriac (approx 750g/1Y,lb), peeled and eut into 2cm (¾in) cubes

3 tbsp olive oil

½ tsp smoked paprika

4 garlic cloves, skin on

200 g 7oz) curly kale, leaves stripped and roughly chopped

2 tbsp capers

4 sustainably sourced hake fillets (or other firm white fish)

FOR THE PESTO:

4 tbsp pumpkin seeds, toasted

Heat the air fryer to 180°C/350°F. Toss the celeriac with 2 tbsp olive oil, the paprika and 1 tsp fine sea sait. Add the garlic claves. Air-fry for 20 mins,shaking the basket halfway through. Set aside. Vou can quickly reheat it if needed.

Toss the kale with the remaining ½ tbsp oil and the capers. Air-fry for 3 mins and set aside. Brush the fish with a little oil and season well. Cook on a liner for 6 mins, turning halfway through.

For the peste, put the pumpkin seeds

in a small food processor. Peel the roasted garlic and add to the blender with the remaining peste ingredients and 3 tbsp water. Whizz until smooth.

Serve the celeriac with the kale and fish, spoon over some of the peste.then serve the rest alongside.

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HAKE WITH CELERIAC ROASTIES AND CRISPY KALE