Cut 3 parsnips into chunks (approx 1cm or so). Toss in sunflower oil or rapeseed oil and roast in the oven, tossing occasionally.
Cook a portion of haddock in the oven for approx 20 mins.
Finely chop one long runner bean and then boil on the hob.
Once haddock is cooked, flake it into pieces in a bowl. Add the runner bean pieces, a dash of salt and pepper and a little oregano. Add a couple of splashes of hemp milk and mix together. Place mixture in the bottom of a crock dish for one, or a foil tin for one.
Mash parsnips roughly, adding a splash or two of hemp milk and a dash of salt along with a bit of thyme. Once well-mixed, spoon and press it down over the top of the fish mixture.
Return to the oven for 10 minutes or so to reheat thoroughly.
Serve with other vegetables.