Creamy Lemon & Garlic Moules Frites

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut your potatoes (skins on) into thin fries

Add the fries to a baking paper-lined baking tray with a drizzle of vegetable oil, half your dried thyme (you'll use the rest later!) and a pinch of salt and pepper

Give everything a good mix up and put the tray in the oven for 25-30 min or until golden and crisp – these are your frites

Chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely

Peel and finely chop (or grate) your garlic

Heat a pot (with a matching lid) over a medium heat with a knob of butter

Once hot, add the sliced leek and cook for 10 min or until beginning to soften

Meanwhile, drain your mussels in a sieve over a large bowl, saving the juices for later

Once softened, add the remaining dried thyme and the chopped garlic

Cook for 1-2 min or until fragrant

Once fragrant, add your drained mussels and the reserved juices to the pot and bring to the boil over a high heat (cooking for 3 or more? Use 2 pots!)

Once boiling, cover with a lid and cook for 5-6 min or until the mussels are cooked through

Tip: Discard any mussels which shells have not opened!

Once the mussels are cooked through, stir through your crème fraîche and season with a generous grind of black pepper and a squeeze of your lemon – this is your creamy lemon & garlic moules

Cut the remaining lemon into 1 wedge per person