Pan-Fried Bream

Once the potatoes are drained, lay half the potato slices in an appropriately-sized ovenproof dish. Heat a splash of oil in a frying pan over a medium-high heat. Add the onion and cook until softened and lightly browned, 5-6 mins. Add the garlic and cook for a minute. Pour in the water (see ingredients for amount), saffron, stock paste and creme fraiche. Bring to the boil and pour onto the potatoes in the dish. Arrange the remaining potatoes on top.

Tear the Serrano ham into small pieces and arrange on top of the gratin. Bake the gratin in the oven until the potatoes are cooked through and the ham is crispy, 25-30 mins. Meanwhile, trim the green beans and finely chop the parsley (stalks and all). Zest the lemon then cut into wedges. Fill the pan you used for the potatoes with water and pop on a low heat. We will boil the water later to cook the green beans.

Wash the frying pan you used for the sauce. Pop onto medium heat (no oil) and add the flaked almonds. Toast until golden, stirring frequently, 2-4 mins. TIP: Keep an eye on them, they burn easily. Transfer to a bowl and keep the pan, we will use it for the fish. Do any tidying up that needs doing while you have time.

When the gratin has 10 mins left, bring the saucepan of water up to the boil with a generous pinch of salt. Add the beans to the boiling water and cook until tender, 4-6 mins. Drain in a colander when ready and drizzle with olive oil. Heat a splash of oil in the frying pan over high heat. Season the bream with salt and pepper. Add the bream to the pan, skin-side down and fry until golden, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw fish.