Salmon & Saffron Pie With Lemony Greens

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Peel and chop your potatoes into rough, bite-sized pieces then add the chopped potatoes to a pot with plenty of boiled water with a pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender

Once cooked, drain and return to the pot to steam dry

While the potatoes are cooking, reboil half a kettle

Dissolve your vegetable stock mix in 150ml [200ml] [250ml] boiled water

Add your saffron and set aside to infuse – this is your saffron stock

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your salmon fillet[s] with a pinch of salt and cook for 3-4 min on each side or until browned on both sides and almost cooked through

Once browned, transfer to a plate and reserve the pan (and oil)

Return the reserved pan to a medium heat

Tip: Add a drizzle more oil if your pan is looking a little dry!

Once hot, add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and stir for 1-2 min or until a sandy paste forms

Add the saffron stock with 50ml [75ml] [100ml] milk and cook for 2-3 min or until a smooth, thick sauce remains

Add your Chinese rice wine and clotted cream and cook for 1 min further – this is your saffron sauce

Chop your chives finely

Return the drained potatoes to a low heat and add a splash of milk and a large knob of butter

Mash until smooth

Add the chopped chives with a generous pinch of salt and give everything a good mix up – this is your chive mash

Flake the salmon into a oven-proof dish (or two!)

Pour the saffron sauce all over and top with the chive mash

Sprinkle your grated Italian hard cheese over the top and put the dish[es] in the oven for 20-25 min or until golden and bubbling - this is your salmon & saffron pie

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

While the pie is in the oven, trim and chop your green beans in half

Heat a separate, large, wide-based pan (preferably non-stick) with a knob of butter over a medium heat

Once hot, add the chopped green beans and your mangetout with a pinch of salt and cook for 5-6 min or softened

Squeeze in the juice of half your lemon[s] and cover to keep warm until serving - these are your lemony greens