The chocolate pots will take 2-3 hours to set so we'd recommend getting them prepared earlier in the day. However, they'll still be delicious if you only leave them in the fridge for a few minutes. Either way, make your pudding (all 3 steps) before you start cooking your main.

Preheat your oven to 220°C/200°C fan/gas mark 7.

Bring a large saucepan of water to the boil with ½ tsp salt for the pasta.

Trim the green beans, then cut into thirds.

Peel and grate the garlic (or use a garlic press). Zest and halve the lemon.

Lay the salmon fillets, skin-side down, onto a lined baking tray.

Spread the pesto over the top of each fillet, then top with the breadcrumbs, pressing it on lightly to cover the pesto. Drizzle the salmon with a little oil.

Bake on the top shelf of the oven until the crumb is golden and the fish is cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Meanwhile, drain the prawns. Heat a drizzle of oil in a large frying pan on medium-high heat.

Once the oil is hot, add the prawns, green beans and garlic. Stir-fry for 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns.

When your pan of water is boiling, add the tagliatelle and bring back to the boil. Cook until tender, 3-4 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Stir the water for the sauce (see pantry for amount), vegetable stock paste and two thirds of the creme fraiche (see ingredients for amount) into the prawns.

Stir and bring to the boil, then reduce the heat slightly and simmer for 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Add the lemon zest, half the lemon juice (or as much as you'd like), butter (see pantry for amount) and half the cheese into the creamy sauce. Stir to combine.

Stir the tagliatelle into the sauce until well coated. 

Season with salt, pepper and a squeeze of lemon juice if needed. Add a splash of water if it's a little too thick.

Share the tagliatelle and sauce between bowls. 

Top each bowl with a pesto crusted salmon fillet. Sprinkle with the remaining cheese. 

Serve with any remaining lemon wedges for squeezing over.

Remove the cream cheese from the fridge so that it reaches room temperature. Break the chocolate into small chunks. 

Heat 2cm water in a small saucepan on medium heat until just simmering.

Pop the chocolate pieces into a heatproof bowl and sit it snugly on top of the saucepan. TIP: Make sure the bottom of the bowl isn’t touching the water.

Stir the chocolate until melted, then remove from the heat and allow it to cool, 1-2 mins.

Meanwhile, in a large bowl, combine the cream cheese, salted caramel, sugar (see pantry for amount) and a third of the creme fraiche (keep the rest for the main).

Fold in the cooled melted chocolate, then mix until well combined. 

Pour the mixture into appropriately sized glasses/ramekins. TIP: Put these in the fridge beforehand to chill if you're in a rush.

Cover with cling film and pop into the fridge to set - they'll take 2-3 hours to fully set, but will still be delicious if you want to eat them straight away.