Hake with roasted garlic cream and black pudding

1. In a small pot, very gently cook the sliced garlic in your olive oil. The object is to achieve an even golden colour without overcooking the garlic, which will make the sauce bitter.

2. When the garlic is golden, add the cream, rosemary and stock cube, then bring back to a very gentle simmer.

3. After five minutes or so when your sauce is coating consistency, remove the rosemary, add a little lemon juice to season and set aside.

4. Preheat the oven to 185 degrees or equivalent.

5. Place the hake and black pudding on a shallow roasting tray. Drizzle over the olive oil , season and turn everything in the oil to make sure it doesn’t stick.

6. Bake for 12 minutes before checking. The fish may need a little longer depending on its thickness.

7. Divide on to warmed plates with the sauce spooned over generously. Artfully add some apple batons and serve with new potatoes.