Free-range salmon with garlic & parmesan crust, green mashed potatoes & herb oil

Set the oven to 180 degrees.

Cut the fish into two pieces and place in an ovenproof dish.

Put the breadcrumbs, grated Parmesan, finely chopped garlic, salt and pepper in a bowl. Finely chop a handful of basil leaves and chives. Pour over the melted butter.

Mix everything well together and spread over the salmon.

Cook the fish in the oven for about 10 minutes. The time depends on the thickness of the fish and how pink you want the centre to be. Feel free to take a random sample along the way.

Place on the grill for the last minute to get a golden topping.

Peel the potatoes. Cut in half and boil in lightly salted water for about 10 minutes until tender.

Add the peas for the last 2-3 minutes. Pour off the water. Add the butter, juice and grated zest from half a lemon and mash to a coarse paste.

Season to taste with salt and pepper.

Roughly chop the hazelnuts and sprinkle over.

Place the broccolini in boiling lightly salted water for about 2 minutes.

Put the rest of the basil and chives in a blender with olive oil, a little lemon juice and salt. Blend until smooth.

Serve the salmon with broccolini, mashed potato, herb oil and a green salad if you like.