Boil a large pot of water with ½ tsp of salt. Scrub the new potatoes but keep the nutritious skins on. Cut them into quarters and boil for 10-15 mins. Tip: They’re cooked when you can insert a knife into them and they slip off easily.

Cut the very tops and bottoms off your green beans. Pick the leaves from the tarragon (you’ll need about ½ tbsp) and finely chop. Boil another pot of water with ¼ tsp of salt. Tip: Wait to cook the green beans until after the fish.

Pat the tilapia fillets dry with a little kitchen paper. Tip: For a crispy fish fillet, dip the fish into a little plain flour (if you have some) on each side. Season the fish with a pinch of salt and pepper.

Heat ½ tbsp of oil in a large pan on medium-high heat. Once the pan is hot, add the fish. Fry on the first side for 4-5 mins without moving the fillet (as this will give you a crispy skin). Turn the fillets over and cook for 1 minute and then take out of the pan and keep them warm. Tip: Keep the pan aside for the sauce.

Cook the green beans in the boiling water for 4 mins and drain. Dissolve half the vegetable stock pot in 150ml of water, ready for the sauce.

Wipe any excess oil from the pan, add the stock to the empty fish pan on medium-high heat and allow to reduce by a third. Remove from the heat and add 3 tbsp of crème fraîche. Give it all a good stir and add the chopped tarragon. Taste for seasoning and add more salt and pepper to your liking.

When your potatoes are cooked, drain and lightly crush them with the back of a fork. For that decadent finish toss them in 1 tsp of butter (if you have some) and a pinch of salt and pepper.

Divide your crushed new potatoes and green beans between your plates. Top with the tilapia fillet and the tarragon sauce.