Preheat your oven to 220°C/200°C fan/gas mark 7. Place the garlic baguettes onto one side of a large baking tray.

Bring a large saucepan of water with ½ tsp salt to the boil. Peel and chop the potatoes into 2cm chunks.

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

Meanwhile, finely chop the chives (use scissors if easier). Trim the bottom 2cm from the asparagus and discard. Halve any thick broccoli stems lengthways.

Peel and grate the garlic (or use a garlic press). Grate the Cheddar cheese.

Pop the asparagus and broccoli onto the other side of the garlic baguette 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 needed.

When the oven is hot, bake the veg and garlic bread on the middle shelf until tender and crispy, 10-15 mins.

Meanwhile, drain the prawns. Pat the monkfish dry with kitchen paper, then season with salt and pepper.

Heat a drizzle of oil in a large saucepan on high heat.

Once hot, add the prawns. Season with salt and pepper and fry for 1-2 mins, then add the monkfish pieces  Stir-fry for 3-4 mins each side, adjusting the heat as necessary.

Once cooked, transfer your seafood into a small bowl and set aside for later. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle. The prawns are cooked when pink on the outside and opaque in the middle.

Return the (now empty) saucepan to medium heat (no oil).

Melt the butter in the saucepan, then stir in the flour (see pantry for both amounts) and cook until it forms a paste, 1-2 mins - you've made a roux!

Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the creme fraiche and vegetable stock paste.

Bring to the boil, then lower the heat and simmer, stirring until thickened, 2-3 mins.

Once the sauce has thickened, remove from the heat.

Stir in the cooked fish, Cheddar and hard Italian cheese. Warm through until melted and combined, 1-2 mins. Season with salt and pepper.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

Add the grated garlic, a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.

When everything's ready, share the seafood, mash and roasted veg between your plates (reheat the creamy sauce if needed).

Spoon any remaining sauce from the pan over the monkfish and prawns.

Serve the garlic baguettes on the side. Sprinkle the chives over the seafood to finish.