Fill and boil your kettle. Scrub the potatoes and halve or quarter them so they're all roughly the same size. Pop the potatoes into a large pan and pour in the hot water from the kettle. Add a big pinch of salt, cover and bring to the boil. When boiling, turn the heat down and simmer the spuds for 10 mins, till nearly cooked all the way through.

Meanwhile, halve the cherry tomatoes. Warm a large frying pan on a medium heat for 1 min, then add ½ tbsp olive oil. Add the cherry tomatoes with a pinch of salt and fry for 5 mins, stirring often, till the tomatoes are collapsing. Tip them into a bowl and set the pan to one side.

While the tomatoes cook, zest the lemon into a bowl. Chop the chervil stalks and add those, setting the leaves aside. Add the room temperature butter, some salt and pepper and a pinch of saffron powder, and stir together. Cut the zested lemon into wedges.

Trim the dry ends off the Tenderstem® broccoli and cut any thicker spears in half. When the potatoes have cooked for 10 mins, drop in the broccoli and cook together for 3 mins till the potatoes are tender when pierced with a knife and the broccoli is bright green and tender. Drain and set aside in the colander to steam dry.

As soon as you add the broccoli to the pan, place the pan you cooked the tomatoes in back on a medium heat. Add 1 tsp of the saffron butter to the pan with 1 tsp olive oil and let it melt. Add the trout fillets to the pan, skin-side down, and cook for 2 mins. Carefully turn the fillets over and cook for 1 min on the other side. Add the remaining saffron butter to the pan along with the tomatoes and bring up to a bubble. Turn off the heat.

Divide the potatoes and broccoli between 2 warm plates. Top with the trout fillets and spoon over the saffron butter sauce and tomatoes. Garnish with the chervil leaves and serve with lemon wedges for squeezing.