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, 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. Grate in the lemon zest and squeeze in half of the juice. Stir well and warm through for 2-3 mins, till bubbling and slightly thickened. Taste and add more salt or pepper 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.