Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).

Pop the fries 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, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press). Halve, peel and chop the shallot into small pieces. 

Cut the lemon into wedges. Roughly chop the parsley (stalks and all).

Cut the tomato into 2cm chunks.

In a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set your salad dressing aside.

Drain and rinse the mussels in a colander. Discard any broken shell pieces.

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the shallot and chorizo. Cook until softened, 3-4 mins. Stir in the garlic and fry until fragrant, 1 min.

Add the mussels, creme fraiche, white wine stock powder and water for the sauce (see pantry for amount) to the saucepan. Bring to the boil.

Pop the lid on and turn the heat down to medium-high. Cook until piping hot, 5 mins. IMPORTANT: Mussels served in shell, beware of sharp edges or broken shell. Discard any that do not open. Ensure they're piping hot throughout.

Once piping hot, remove the pan from the heat and stir in a good squeeze of lemon juice and half the parsley.

When everything's ready, add the tomato and baby leaves to the dressing and toss to coat. TIP: Don't add the leaves too early or they'll go soggy.

Share the mussels between your serving bowls and sprinkle over the remaining parsley.

Serve your frites and salad alongside.

Serve with the mayo (see pantry for amount) for dipping and any remaining lemon wedges for squeezing over.