Lemon & Herb Salmon and Classic Caramelised Onion Dauphinoise

Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.

While the onion fries, peel and grate the garlic (or use a garlic press).

Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper. Sprinkle over the lemon and herb seasoning.

Heat a drizzle of oil in a small saucepan on medium heat.

Once hot, add the garlic and cook until fragrant, 30 secs.

Add the creme fraiche, chicken stock paste, water (see pantry for amount) and half the grated hard Italian style cheese. Mix together, bring to the boil, then remove from the heat. Season to taste with salt and pepper.

In an appropriately sized ovenproof dish, place the cooked potato slices in layers. Scatter the caramelised onion in between the layers as you build them, keeping some aside to scatter over the top.

Then pour the creamy sauce over the potato. Sprinkle the remaining onion and cheese on top.

Bake the dauphinoise on the middle shelf of your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips.

When the dauphinoise has been in the oven for 5 mins, add the salmon to the top shelf of the oven and bake until the fish is cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

Meanwhile, quarter the pear lengthways (no need to peel), remove the core and thinly slice lengthways/widthways.

In a medium bowl, combine the cider vinegar, sugar and oil for the dressing (see pantry for both amounts). Season with salt and pepper and set aside for now.