Herb Crusted Salmon Fillet

Meanwhile, peel and grate the garlic (or use a garlic press). Finely chop the parsley (stalks and all). Pop the breadcrumbs into a bowl with the olive oil for the crumb (see ingredients for amount) and half the parsley. Season with salt and pepper, then mix together. Lay the salmon fillets onto a lined baking tray and spread 1 tsp of creme fraiche on each fillet. Top with the herby breadcrumbs, pressing them down to ensure they stick. Set aside. IMPORTANT: Wash your hands and equipment after handling raw fish.

When the potatoes are cooked and drained, pop your (now empty) pan back on medium heat with a drizzle of oil. When hot, add the garlic and cook until fragrant, 30 secs. Add the remaining creme fraiche, veg stock paste, reserved potato water and half the hard Italian style cheese. Mix together, bring to the boil, then remove from the heat. Season to taste with salt and pepper.

Lay the cooked potato slices in layers in an appropriately sized ovenproof dish, then pour over the creamy sauce. Bang the dish carefully a couple of times on a hard surface to get any air bubbles out. Sprinkle the remaining cheese on top. Bake on the top shelf of your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish on a baking tray to catch any drips.

When the dauphinoise has baked for 5 mins, pop the salmon on the middle shelf to bake until the crumbs are golden and the fish is cooked through, 10-15 mins. IMPORTANT: The salmon is cooked when opaque in the middle. Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Halve any thick broccoli stems lengthways. Stir-fry for 2-3 mins, then add a splash of water. Pop a lid on the pan, or cover in foil, and cook until almost tender, a further 2-3 mins.