Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 1/2 tsp salt.

Peel and slice the potatoes into 1cm thick slices.

When boiling, add the potato slices to the water and simmer until just tender, 8-12 mins.

Once cooked, reserve some of the potato water (see pantry for amount), then carefully drain in a colander.

Meanwhile, peel and grate the garlic (or use a garlic press). Finely chop the chives (use scissors if easier).

Pop the breadcrumbs into a bowl with the olive oil for the crumb (see ingredients for amount) and half the chives. Season with salt and pepper, then mix together.

Lay the salmon fillets, skin-side down, onto a lined baking tray and spread 1 tsp of creme fraiche over each. Top with the herby breadcrumbs, pressing them down to ensure they stick. Set aside. IMPORTANT: Wash your hands and equipment after handling raw fish.

When the potatoes are cooked and drained, pop your (now empty) pan back on medium heat with a drizzle of oil.

Once hot, add the garlic and cook until fragrant, 30 secs.

Add the remaining creme fraiche, veg stock paste, reserved potato water and half the hard Italian style cheese. Mix together, bring to the boil, then remove from the heat. Season to taste with salt and pepper.

Lay the cooked potato slices in layers in an appropriately sized ovenproof dish, then pour over the creamy sauce. Sprinkle the remaining cheese on top. 

Bake on the top shelf of your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish on a baking tray to catch any drips.

When the dauphinoise has baked for 5 mins, pop the salmon on the middle shelf to bake until the crumbs are golden and the salmon is cooked through, 10-15 mins. IMPORTANT: The salmon is cooked when opaque in the middle.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Halve any thick broccoli stems lengthways. 

Once the oil is hot, add the Tenderstem® and stir-fry for 2-3 mins. 

Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more.

Halfway through steaming time, add the mangetout to the pan. Season with salt and pepper, then cover again and cook for the remaining time until tender, 2-3 mins.

When everything's ready, share the herb crusted salmon between your plates. Serve the dauphinoise, broccoli, and mangetout alongside.

Finish with a sprinkle of the remaining chives.

Enjoy!