Salmon is absolutely delicious, sustainably farmed and inexpensive. I get mine form the fish counter at Tesco, which is fantastic. I find it much more cost-effective to buy a whole side of salmon, skin it and cut it into portions myself. If there’s too much for one meal (never the case!), it can easily be open-frozen and then wrapped in a sealed bag and kept frozen for about a month without any loss of quality or texture.

Elevate plain mash potato by making a butter colcannon. I’ve used chives in the butter for the salmon but you can easily make it with parsley or tarragon if you prefer.

Start by making the chive and lemon butter. Using a fork gently mix butter, lemon zest, chives and dijon. Wrap and put in the fridge until needed.

When you’re ready to cook preheat the grill to medium high and warm 4 plates

Cook the potatoes in lightly salted water for 20 minutes or until tender. While the potatoes are cooking, melt 50g butter in a pan on a medium heat, add the cabbage and spring onions and allow to saute for about 5 minutes.

After the potatoes have been cooking for 10 minutes arrange the salmon fillets on a lightly oiled baking sheet and sprinkle with lemon juice, season with salt and pepper. Cook for 6-8 minutes until the flesh flakes easily. Remove and keep warm.

Drain the potatoes and mash with the other 50g butter then add the cabbage and spring onions. Season with salt and pepper.

Arrange the colcannon on the plates, top with salmon fillets then a knob of chive and butter. Finally, finish with an extra sprinkle of chives