Salmon with Parsley Root & Potato Gratin

• Grease a small oven dish with olive oil.
• In a bowl, mix the potatoes and parsley root with half of the cream, the mustard and stock cube (see pantry for amounts). Roughly grate a pinch of nutmeg per person into the bowl. Season with salt and pepper to taste.
• Transfer the potatoes and parsley to the oven dish, scatter over the cheese and then bake for 12 - 14 minutes (see Tip).

Tip: turn on the oven grill setting to help the cheese crisp up nicely.

• Heat a drizzle of olive oil in a deep frying pan with a lid over high heat and fry the capers with the lid on for 4 - 5 minutes. Remove from the pan and transfer to kitchen paper to absorb the excess oil.
• Heat another drizzle of olive oil in the same pan over medium-high heat and fry the broccolini for 4 - 6 minutes.
• Deglaze with a splash of water and fry with the lid on for 4 - 5 minutes over medium-high heat (see Tip).
• Keep warm over low heat until ready to serve.

Tip: if you're cooking on a gas stove, take the pan off the heat when you add the water.

• Zest the lemon and cut it into 4 wedges.
• Finely chop the dill, chives and parsley, making sure to keep the parsley separate from the dill and chives.

• Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the salmon for 2 - 3 minutes on the skin. Turn it over and fry for 1 - 2 minutes on the other side.
• Add the rest of the cream, half of the lemon zest and the juice of 1 lemon wedge each to the pan.
• Bring to a boil, then lower the heat and boil for 1 - 3 minutes over low heat. Add the dill and chives and season with salt and pepper to taste.
• Add the rest of the lemon zest to the broccolini.