Salmon in Creamy Mustard Sauce

While the root veg roasts, bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes. Chop the potatoes into 2cm chunks (peel first if you prefer).

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

Meanwhile, lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper and drizzle with oil.

Roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

While everything cooks, finely chop the chives (use scissors if easier).

When the fish has around 5 mins left, heat a small saucepan on medium heat.

Add the creme fraiche, vegetable stock paste, wholegrain mustard (add less if you'd prefer), sugar and water for the sauce (see pantry for both amounts).

Bring to a boil, then lower the heat and simmer until thickened, 3-4 mins. Once thickened, stir in the cheese until melted, then remove from the heat.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper and mix in half the chives.

When the vegetables have finished roasting, drizzle over the honey (see pantry for amount) and toss to glaze.