Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub and peel the beetroot, and chop into small chunks (wear gloves and chop on a plate to keep your fingers and chopping board stain free). Scrub the potatoes and cut into bite-size pieces, slightly larger than the beetroot chunks. Scatter both into a large roasting tin. Toss the veg with 1 tbsp oil and a pinch of salt and pepper till evenly coated. Slide into the oven and roast for 20 mins.

Trim the roots and top 3cm off the leeks. Halve them vertically and rinse well under a cold tap. Finely slice the leeks. Peel and crush or finely grate the garlic clove. Pick the thyme leaves and roughly chop.

Pour 1 tbsp oil into a pan and warm to a medium heat. Slide in the leeks, thyme and garlic. Sprinkle over a little salt and pepper and fry for 10 mins, stirring occasionally, till the leeks are softened. Keep warm.

Meanwhile, grate the lemon zest into a bowl. Finely chop the dill and stir into the zest. Set aside.

When the potatoes and beets have been in the oven for 20 mins, carefully turn them over and return to the oven for 10 mins.

Line a separate roasting tin with greaseproof paper. Coat the salmon fillets with 1 tbsp oil and a pinch of salt and pepper. Pop them, skin-side up, into the lined roasting tin. When the veg have roasted for 30 mins in total, slide the salmon onto the shelf underneath. Roast both the salmon and the veg for a further 10-12 mins, till the salmon is cooked through.

Whilst the salmon and veg are roasting, gently rewarm the leeks if needed. Spoon in 1 tbsp mustard and 100ml crème fraîche. Squeeze in the juice from half the lemon. Taste the leeks and add more salt and pepper if needed.

When the potatoes and leeks are cooked, sprinkle over the dill and lemon zest and toss to coat.

Transfer the salmon onto plates and spoon the creamed leeks and roasted veg on the side. Finish with wedges of the remaining lemon half.