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eals like this take me no time but I appreciate that isn’t always the case for everyone but if you’re comfortable with boiling, roasting and turning on a blender then you’ll do just fine. I highly recommend a good blender such as a Nutribullet/Ninja for that heavenly silky smooth pea puree but a rustic chunky version would not distract from this creation.

I love my gnocchi boiled and roasted – if you haven’t tried this before, they are essentially your ‘lazy mans’ mini roast potatoes. Crispy gnocchi on sweet and creamy peas with some fresh lemony fish. This could almost be my last supper. This recipe served 2 hungry people but would easily serve 3. Just add more peas and gnocchi to scale up.

Serves 2-3

• 2-3 seabream fillets
• 300g frozen peas
• 2 tsp pesto
• 1 stock cube
• 1 large garlic glove, peeled
• 500g pack of fresh gnocchi
• 1 lemon, to serve.

1. Preheat the oven to 220 degrees. Bring a large pot of water to the boil and add a really generous pinch salt – as salty as the sea.
2. Add the fresh gnocchi and simmer for 2 minutes. Drain well and then spread on a lined baking tray – don’t crowd them, they need space. Season well and drizzle lightly but evenly with some olive oil.
3. Roast in the oven for about 20 minutes or until they are turning golden like roast potatoes.
4. To make the pea puree, add the peas to a pan and top with enough boiling water to cover. Crumble in the stock cube and stir to dissolve. Smash the peeled garlic clove with the back of a knife and add to the pan. Simmer the peas in the stock for about 3 minutes.
5. Remove from the heat, drain the peas but reserve the stock! Put the peas and garlic into a blender. Add generous salt and pepper, the pesto and a small splash of the cooking stock (you can always add more but you can’t take away!) Reserve the rest of the stock in case you need it again.
6. Blitz the peas in your blender until silky smooth and the texture of a thick soup – add a bit more stock if needed. Taste, adjust the seasoning and set aside.
7. Season & oil your fish fillets and either pan fry (3 minutes skin side down) or roast (about 5 minutes) with the gnocchi until just cooked.
8. To serve, spoon a lovely smooth spoonful of pea puree into a pasta bowl. Top with your crunchy roasted gnocchi and top with your fish. Squeeze over some lovely lemon juice or zest and devour.