Preheat your oven to 240°C/220°C fan/gas mark 9.

Peel and grate the garlic (or use a garlic press). Roughly chop the tarragon (stalks and all, see ingredients for amount).

Halve the salad potatoes widthways and pop onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer, cut-side down.

When the oven is hot, roast the potatoes on the top shelf, 20 mins.

Meanwhile, pop the garlic into a small bowl with the olive oil (see pantry for amount). Season, mix together and set aside.

Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, lay the Serrano ham into the pan and fry until crispy, 2-3 mins each side. Once crispy, transfer to a plate covered in kitchen paper. Set aside.

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

Drizzle the smashed potatoes with the garlic oil and return to the top shelf until crispy and golden, 10-15 mins.

Meanwhile, trim the bottom 2cm from the asparagus and discard. Halve any thick broccoli stems lengthways.

Pop the Tenderstem® and asparagus on a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Roast on the middle shelf for the last 10 mins of potato cooking time.

If you'd prefer to, boil a large saucepan of water with 1/2 tsp in step 5. When boiling, add the broccoli and asparagus. Cook until just tender, 3-5 mins. Once cooked, drain, then return to the pan. Drizzle with a little oil and season.

Meanwhile, pop a medium saucepan on medium heat and add the creme fraiche, tarragon, veg stock paste, mustard (add less if you'd prefer) and water for the sauce (see pantry for amount). Stir together, then bring to the boil.

Reduce the heat to medium-low and simmer the sauce until slightly reduced, 4-5 mins.

Season to taste with salt and pepper, then remove from the heat.

While the sauce simmers, halve the baby plum tomatoes. In a large bowl, combine the pesto with a drizzle of oil. Add the baby plum tomatoes and toss through the pesto dressing.

When everything's almost ready, return your frying pan to a medium-high heat. Pat the sea bream dry with kitchen paper.

Once hot, lay the fish in the pan, skin-side down. Season with salt and pepper. TIP: Don't move the fish while it's cooking skin-side down to ensure crispy skin.

Cook until the skin is golden brown, 3-4 mins, then turn over and cook for a further 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

When ready, reheat the tarragon cream sauce if necessary. Add the baby leaves to the tomatoes and toss through the pesto dressing.

Serve the sea bream on your plates with the potatoes, broccoli and asparagus alongside. Serve the pesto salad on the side.

Spoon over the cream sauce, then snap the crispy serrano into pieces and sprinkle over the top.

Enjoy!