Preheat your oven to 240°C/220°C fan/gas mark 9.

Chop the potatoes into 3cm chunks (no need to peel). Pop onto a large baking tray.

Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf for 20 mins - you'll roast them for longer once you've crushed them.

Meanwhile, roughly chop the parsley (stalks and all).

In a small bowl, combine the breadcrumbs, salt and oil for the breadcrumbs (see pantry for both amounts) and half the parsley. Set the herby crumb aside.

Trim the Brussels sprouts and quarter through the root.

Peel and grate the garlic (or use a garlic press).

Lay the salmon fillets, skin-side down, onto a large, lined baking tray and spread half the mayonnaise over the top of the fillets. 

Top with the herby crumbs, pressing them down to ensure they stick. Set aside. IMPORTANT: Wash your hands and equipment after handling raw fish.

When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato.

Drizzle the smashed potatoes with more oil and sprinkle over the hard Italian style cheese. Return to the middle shelf of your oven until crispy and golden, 10-15 mins.

Meanwhile, pop the salmon on the top shelf to bake until the crumbs are golden and the salmon is cooked through, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.

While everything bakes, heat a drizzle of oil in a large frying pan on medium-high heat.

Oncen hot, add the sprouts to the pan and season with salt and pepper. Stir-fry until starting to brown, 4-5 mins.

Stir in the garlic, then turn the heat down to medium and cook for 1 min more. Add the cranberries and a splash of water and immediately cover with a lid or some foil.

Allow to cook until the sprouts are tender, 4-5 mins, then remove from the heat. Stir through the balsamic glaze and pine nuts.

When everything's ready, share the herb crusted salmon, smashed potatoes and cranberry sprouts between your plates.

Sprinkle the remaining parsley over the potatoes and serve with the remaining mayo on the side.

Enjoy!