If you want to eat your pudding straight after your main, do step 1 and 2 of the crumble recipe before you start preparing the main. Pop the crumble into your oven once you've finished cooking the salmon and you're plating up.

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. 

Peel and slice the potatoes into 1cm thick rounds.

Once boiling, add the potato slices to the water and simmer until just tender, 8-12 mins. Once cooked, carefully drain in a colander.

Meanwhile, peel and grate the garlic (or use a garlic press). Finely chop the chives (use scissors if you'd prefer).

Put half the chives, the breadcrumbs and olive oil for the crumb (see pantry for amount) into a small bowl. Season with salt and pepper, then mix well.

Pat the salmon dry with kitchen paper. Lay the salmon, skin-side down, onto a lined baking tray. Spread 1 tsp of creme fraiche over the top and sides of each fillet and top with the breadcrumb mixture. Press it down with a spoon.

When the potatoes are cooked and drained, pop your (now empty) pan back on medium heat.

Once hot, add the garlic and cook until fragrant, 30 secs. 

Add the creme fraiche (see ingredients for amount - you'll need some later for the crumble), veg stock paste, water for the sauce (see pantry for amount) and half the grated hard Italian style cheese.

Mix together, bring to the boil, then remove from the heat. Season to taste with salt and pepper.

Lay the cooked potato slices in layers in an appropriately sized ovenproof dish, then pour over the creamy sauce. Sprinkle the remaining cheese on top.

Bake on the middle shelf of your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips.

When the dauphinoise has been in the oven for about 5 mins, bake the salmon on the top shelf until the crumbs are golden and the fish is cooked through, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.

While the salmon cooks, get your washing up done, then heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, add the Tenderstem® and stir-fry for 2-3 mins.

Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. Season with salt and pepper.

When everything's ready, transfer the crumbed salmon to your plates and serve with the dauphinoise and Tenderstem® alongside.

Finish with a sprinkle of chives.

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

Peel your apples, then quarter, core and roughly chop.

Reserve ½ tbsp of sugar per person and set aside for the sprinkling over the crumble. 

Pop the apples in a medium bowl along with the cinnamon and half the remaining sugar. Mix well, ensuring the apples are evenly coated. Set aside.

Chop your butter into 1cm pieces.

In a large bowl, combine the flour and remaining sugar. Add the chopped butter and rub it in with your fingertips until the mixture looks like breadcrumbs.

Pop the apple mixture into an appropriately sized ovenproof dish. Evenly top with the crumble mixture and sprinkle over the reserved sugar.

Pop the crumble into your oven on the top shelf and bake until the crumble is golden, 35-40 mins. 

Allow to cool slightly before serving.

Serve in bowls finished with a dollop of creme fraiche.