Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks 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 middle shelf until golden, 30-40 mins. Turn halfway through.

Meanwhile, quarter, core and thinly slice the apple (no need to peel).

Heat a drizzle of oil in a saucepan on medium heat. Add the cabbage and apple and cook, stirring frequently, until it starts to soften, 3-4 mins.

Once softened, add the cider vinegar, sugar and water (see pantry for amount) and season with salt and pepper.

Reduce the heat and simmer until the cabbage is soft and the liquid has evaporated, 20-25 mins.

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

Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper.

Roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

While everything's cooking, heat a small saucepan on medium-high heat with a drizzle of oil.

Once hot, add the garlic and fry until fragrant, 1 min.

Add the creme fraiche, wholegrain mustard, vegetable stock paste, sugar and water for the sauce (see pantry for amount). Bring to a boil, then lower the heat and simmer until thickened, 3-4 mins. 

Once thickened, stir in half the chives and remove from the heat.

When everything's ready, stir a knob of butter (if you have any) through the cabbage until melted.

Share the salmon, cabbage and roasted potatoes between your serving plates. 

Spoon the mustard sauce over the salmon and sprinkle the remaining chives all over to finish (reheat the sauce first if needed)