Prawn Canapés, Creamy Cod & Truffle 1000-Layer Potatoes & Posset

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Peel and finely slice your potatoes into thin discs

Add your potato discs to a large heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 5-6 min or until the potatoes are slightly tender

Meanwhile, trim the ends, then slice your hot dog bun[s] into 8 slices per person

Add the hot dog bun slices to a baking tray (or two!) with a generous drizzle of olive oil and give everything a good mix up until well coated

Put the tray[s] in the oven for 6-8 min or until lightly toasted and golden – these are your crostinis

Once ready, set aside to cool

While the crostini are baking, fill 3 holes of a muffin tray per person with a small drizzle of vegetable oil

Divide the sliced potatoes between the holes and top each with a small knob of butter and a small pinch of salt and pepper

Put the tray in the oven for 30-35 min or until golden and crisp – these are your 1000 layer potatoes

Tip: Don't have a muffin tray? Layer the potatoes in a small oven-proof dish!

While the potatoes are cooking, chop your cooked prawns roughly and chop your chives finely

Combine your romesco sauce and chopped prawns in a bowl with a pinch of pepper – these are your romesco prawns

Once the crostinis are cooled, load the romesco prawns onto the crostinis and garnish with half the chopped chives (you'll use the rest later!) – these are your canapés

Tip: While the potatoes are cooking, you can enjoy the canapés now or set them aside to have with your main course!

Once potatoes have 10 min remaining, boil a kettle and heat a large, wide-based pan (preferably non-stick with a matching lid) over a high heat

Chop your lemon[s] in half and add the lemon half[ves] to the pan, cut-side down and cook for 2-3 min or until charred, then transfer to a plate and reserve the pan – this is your charred lemon

Meanwhile, add your Tenderstem broccoli to a pot with plenty of boiled water

Bring to the boil over a high heat and cook for 3-4 min or until tender with a slight bite, then drain and set aside until serving

While the broccoli is cooking, reboil the kettle

Peel and finely slice (don't chop!) your garlic

Return the reserved pan to a medium-high heat with a drizzle of vegetable oil and a small knob of butter

Once melted, add the sliced garlic and cook for 1 min or until fragrant

Once fragrant, add 1 tsp [1 1/2 tsp] [2 tsp] flour and cook for 1-2 min

Once fragrant, add the Chinese rice wine with 150ml [200ml] [250ml] boiled water and your vegetable stock mix and cook for 1-2 min or until slightly thickened

Once thickened, stir through your clotted cream with a generous pinch of pepper

Add your cod fillet[s] and cook for 6-7 min, with the lid on, or until cooked through – this is your creamy cod

Tip: Your fish is cooked once it turns opaque and flakes easily