• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Pop the garlic (unpeeled) into a piece of foil with a good drizzle of oil. Scrunch to enclose. 
• Roast the parcel in the oven until soft, 20-25 mins. Once cooled, squeeze the garlic out of its skin and mash with a fork.
• Meanwhile, boil a large pot of salted water for the potatoes. 
• Peel and chop the potatoes into 2cm chunks.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Add the potatoes to the boiling water and cook until fork tender, 15-20 mins. 
• Once the potatoes are cooked, drain in a colander and return to the pot, off the heat.
• Add a knob of butter and a splash of milk or water. Mash until smooth.
• Season with salt and pepper and cover with a lid to keep warm. 
• Once cooked, add the roast garlic to the potatoes and mix well.

• Meanwhile, finely chop the hazelnuts. Roughly chop the parsley. 
• In a small bowl, mix the nuts, breadcrumbs, parsley and 1 tbsp oil (double for 4p).
• Lay the salmon onto a lined baking tray, skin-side down. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
• Spread mayo over the top of the fish. Press the hazelnut crumb on top.
• Roast on the top shelf of the oven until cooked through, 10-15 mins.

• Zest and halve the lemon.
• Place a small pot over medium-high heat with 2 tbsp butter (double for 4p).
• When the butter has melted, add 1 tsp flour (double for 4p) and stir to combine. Add the mustard and 75ml water (double for 4p). Bring to a boil and reduce for 2-3 mins.
• Remove from the heat. Mix in the honey, lemon zest and 1 tbsp lemon juice (double for 4p).
• Season to taste with salt, pepper and more lemon juice if required. 

• Trim the bottom 1cm from the asparagus and discard.
• Place a large pan over medium heat with a drizzle of oil.
• Once the pan is hot, add the asparagus and season with salt and pepper.
• Fry for 1 min, then add a splash of water and immediately cover with a lid or some foil.
• Cook until tender, 4-6 mins, then remove from the heat.

• Just before serving, reheat the sauce.
• Dish up a helping of roast garlic mash and top with the hazelnut crusted salmon.
• Cut any remaining lemon into wedges. Serve alongside with the asparagus.
• Finish with a drizzle of the lemon sauce.