Pan Fried Bream and Creamy Tarragon Sauce

While the potatoes are boiling, pop the garlic in a bowl with the oil (see ingredients for amount). Season with salt and pepper and mix together. Pop the tenderstem on a baking tray and drizzle with oil, season with salt and pepper and set aside. Heat a drizzle of oil in a frying pan on high heat. Once the oil is hot, lay in the bacon rashers and fry them until browned and crispy, 2-3 mins each side. Remove to a plate covered in kitchen roll and set aside. Keep the pan - you'll use it later.

Once the potatoes are cooked, drain in a colander. Drizzle a little oil on a baking tray and then pop the potatoes on the tray in a single layer. Carefully make a cross in the top of each potato, then use a fork to gently crush them. Drizzle the garlicky oil over the potatoes, then roast on the top shelf of your oven until crispy, 20-25 mins. Pop the broccoli onto the middle shelf for the last 10 mins of potato cook time.

Pop your potato pan back on medium heat and add the creme fraiche, tarragon, stock powder, mustard and water (see ingredients for amount). Stir together, bring to the boil. Reduce the heat to medium low and simmer the sauce until slightly reduced, 4-5 mins. Season to taste with salt and pepper, then remove from the heat. If you've got any spare time, get your washing up done at this point.

Once everything is just about ready, pop your frying pan back on medium high heat - it should have some bacon fat in the pan to fry the fish in, but if not, add a drizzle of oil. Once hot, add the bream to the pan skin side down, season with salt and pepper and cook until the skin is golden brown, 2-3 mins, then turn over and cook for a further 2 mins. Tip: Don't move the fish while it's cooking skin side down or you won't get a crispy skin! IMPORTANT: The fish is cooked when opaque in the middle.