Preheat the oven to 180°C fan/200°C/gas 6. Tip everything except the fish, salt, lemon juice, and fennel tops or dill into a small deep roasting tin or lidded casserole dish. Don’t forget to include the tomato vines – as ever, they’re your secret ingredient for maximising flavour. Cover the dish with tightly scrunched foil or a lid, then transfer to the oven and bake for 20 minutes.

If you haven’t bought ready-cubed fish pie mix, cut your fish fillets into 2½cm pieces.

Once the broth has had 20 minutes, remove the tin or casserole dish from the oven, then use a wooden spoon to squash the tomatoes down. Add the mixed fish, then return the dish to the oven uncovered and cook for a further 7 or so minutes, until just cooked through. (The broth is so hot that the fish and prawns will cook very quickly.)

Fish out the tomato vines, taste and adjust the seasoning with salt and lemon juice as needed, scatter over the fennel tops or dill (if using) and serve immediately, with crusty bread and butter.