Scrub the potatoes and cut them into bite-sized pieces. Slide the potatoes into a large pan and add a pinch of salt. Pour in enough cold water to cover the potatoes by 2-3cm, then pop the pan on the hob. Cover, bring to the boil, then simmer for 15-20 mins, till the potatoes are tender.

Meanwhile, trim the roots and top 3cm off the leek. Rinse out any grit then thinly slice it. Peel and thinly slice the garlic. Strip the kale leaves off their cores and finely chop the leaves.

Pour 1 tsp olive oil into a frying pan and warm to a medium heat. Add the leek and garlic and season with a pinch of salt and pepper. Fry for 6-8 mins, stirring now and then, till the leek has softened.

Add the kale to the pan and fry for 2 mins, stirring, to wilt it. Pour in 150ml boiling water, then add the double cream, 1 tbsp capers and a squeeze of lemon juice. Stir and warm through for 2-3 mins.

Meanwhile, set your grill to high. Line a baking tray with foil and pop the lemon sole fillets on the foil. Drizzle over 1 tsp olive oil and add a pinch of salt and pepper. Grill the fish for 4-5 mins, till cooked through and golden. The fish will flake easily if pressed with a fork.

When the potatoes are cooked, drain them and steam dry in the colander for 1 min. Tip the potatoes back into the pan. Add 1 tsp olive oil and a pinch of salt and pepper. Toss to coat the potatoes in the oil and seasoning.

Serve the grilled sole with the boiled potatoes and the creamed greens.