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).

Halve the baby plum tomatoes.

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.

When your chips are halfway through cooking, place the garlic baguettes on a medium baking tray.

Bake on the middle shelf of your oven until golden and piping hot, 12-15 mins.

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

Once hot, add the shallot and cook until softened, 3-4 mins.

Stir in the garlic and fry until fragrant, 1 min.

Add the mussels and their liquid into the pan. Pop the lid on and 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.

Stir the creme fraiche into the saucepan and bring to a simmer. Simmer until thickened, 2-3 mins.

Stir in a good squeeze of lemon juice and half the parsley.

When everything's ready, add the tomatoes and baby leaves to the dressing and toss to coat.

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

Serve your frites, salad and garlic baguettes alongside.

Serve with the mayo for dipping and any remaining lemon wedges for squeezing over.

Enjoy!