Preheat your oven to 220°C/200°C fan/gas mark 7. Remove your butter (see pantry for amount) and allow to come up to room temperature.

Halve the potatoes widthways (halve any large ones again). Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. 

Trim the cucumber, then halve lengthways. Thinly slice widthways. Roughly chop the dill (stalks and all). 

Put the potatoes onto a baking tray. Drizzle with oil and season, then toss to coat. Spread out in a single layer, cut-side down. Pop the garlic parcel on the same tray.

When the oven is hot, roast the potatoes and garlic on the top shelf, 20 mins. Remove the garlic after 10 mins and set aside.

When the potatoes have cooked for 20 mins, remove from the oven. Use the bottom of a bowl to lightly crush each potato half. 

Drizzle the smashed potatoes with more oil and return to the middle shelf until crispy and golden, 15-20 mins.

While the potatoes cook, in a medium bowl, combine the cider vinegar and sugar for pickling (see pantry for amount).

Season with salt and pepper, then add the cucumber and half the dill.

Mix together well, then set aside to pickle.

Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper and drizzle with the honey (see pantry for amount).

When the smashed potatoes have been in the oven for 5 mins, 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.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. In a small bowl, add the roasted garlic, butter and remaining dill.

Season with salt and pepper, then mash together using a fork.

Once everything's cooked, add the capers to the potatoes and mix.

Share the salmon between your plates and top with the dill garlic butter.

Serve the potatoes and cucumber pickle alongside. Add a drizzle of oil to the leftover pickling liquid and mix to make a dressing.

Share the leaves between your plates and drizzle over the dressing. Add a dollop of mayo (see pantry for amount) for the potatoes.