Preheat your oven to 200°C/Fan 180°C/Gas 6. Peel the potatoes and chop them into small chunks. Slide the potatoes into a pan and cover with cold water. Add a pinch of salt, cover and bring to the boil. Simmer the potatoes for 15-20 mins, till tender and easily crushed.

Meanwhile, peel and finely chop the onion. Peel and finely chop the garlic, setting 1 chopped clove aside for later. Trim the dry ends off the purple sprouting broccoli and roughly chop the stems into bite-size pieces. Trim the root and top 3cm off the leek, then slice it in half lengthways. Rinse the leek well under a cold tap, then thinly slice it.

Line a baking tray with greaseproof paper and add the salmon fillets. Drizzle with 1 tsp oil and season with a pinch of salt and pepper. Slide the salmon into the hot oven and roast for 12-15 mins, till the fillets are cooked through and flaky.

When the potatoes are cooked, drain them and allow to steam dry in the colander for 1 min. Tip the potatoes back into the pan. Add 1 chopped garlic clove and a pinch of salt and pepper. Grate in a quarter of the nutmeg. Mash together till smooth. Taste and add more salt, pepper or nutmeg if you think the mash needs it. Cover with a lid and set aside to keep warm.

Pour 1 tsp oil into a frying pan and warm to a medium heat. Slide in the onion, leek and remaining garlic clove and fry for 5 mins, stirring, till slightly softened. Add the broccoli with 3 tbsp water and stir fry for a further 3-4 mins, till the broccoli is just tender but still has plenty of bite. Pour in half the pot of double cream. Squeeze in a small amount of the lemon juice. Stir well and warm through for 2-3 mins, till bubbling and slightly thickened. Taste and add more salt, pepper or lemon juice if needed.

Divide the mash and creamed greens between a couple of warm plates and top with the salmon fillets. Serve with wedges of the remaining lemon half on the side for squeezing.