Salmon and Herby Maldon Smashed Potatoes

Once the potatoes are cooked, drain in a colander. Pop the potatoes onto a large baking tray. Spread out in a single layer. Use the back of a large spoon or potato masher to slightly crush each potato. Drizzle with oil, season with Maldon sea salt and pepper. When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.

Drizzle a piece of foil with oil and add a salmon fillet. Season with Maldon sea salt and pepper then squeeze on some lemon juice. Fold the foil, sealing on all sides to create a parcel. Repeat with the other fillet(s). Pop onto one side of another baking tray. IMPORTANT: Wash your hands and equipment after handling raw fish. Place the Tenderstem® broccoli on the other side of the tray. Drizzle with oil, season with Maldon sea salt and pepper, then toss to coat. Spread out in a single layer.

When the potatoes have 15 mins left, pop the salmon and Tenderstem® broccoli tray on the middle shelf of your oven. Roast until the broccoli is crispy and the salmon is cooked, 10-13 mins. IMPORTANT: The fish is cooked when opaque in the centre. Meanwhile, heat a drizzle of oil in a medium frying pan on medium heat. Add the shallot and baby plum tomatoes and cook until softened, 5-6 mins. Add the water (see ingredients for amount) and vegetable stock paste. Bring to the boil, then lower the heat and simmer until the liquid has reduced by half, 3-4 mins. Lower the heat and stir in the butter until melted and combined. Stir in half the parsley.

In a small bowl, add the chilli, lemon zest and remaining parsley. Add a pinch of Maldon sea salt and mix together well. When the smashed potatoes, salmon and broccoli are cooked, remove them from the oven.