Cod in Beurre Blanc with Serrano Ham

Discard the tips of the green beans and transfer to a deep frying pan. Add the broccolini and submerge with water. Add a pinch of salt and cover with the lid, then bring to the boil and allow to cook gently for 6 - 8 minutes. Drain and return to the pan.

Tear the Serrano ham into smaller pieces and transfer to a parchment-lined baking sheet. Bake in the oven for 6 - 8 minutes. Meanwhile, transfer the crème fraiche to a tall container, along with the garlic, tarragon, chives and half of the parsley. Process with an immersion blender until smooth, then set aside. Finely chop the rest of the parsley.

Heat a clean frying pan over high heat and toast the shaved almonds until golden-brown. Remove from the pan and set aside. Melt a knob of butter in the same pan over medium-high heat and fry the cod for 1 - 2 minutes per side. Season to taste with salt and pepper. Reduce the heat to medium-low, then add the beurre blanc and heat for 2 minutes.

Add a knob of butter to the vegetables and fry for 3 - 4 minutes over medium-high heat. Season to taste with salt and pepper. Mash the potatoes with a knob of butter and a splash of milk or cooking liquid as preferred. Stir in the green sauce, then add the mustard and season to taste with salt and pepper.