Preheat the oven to 220°C/ 200°C (fan)/ gas 7.

Take 1 tbsp [1 ½ tbsp] [2 tbsp] butter out of the fridge and set aside to soften.

Chop your potatoes (skins on) into small bite-sized pieces, then chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely.

Peel and finely chop (or grate) your garlic.

Grate your cheddar cheese finely.

Chop your parsley as finely as you can, including the stalks.

Combine your panko breadcrumbs and grated cheese in a bowl with a pinch of salt – these are your cheesy breadcrumbs.

Add the chopped potatoes to a baking tray (or two!) with a drizzle of olive oil, season with a pinch of salt and give everything a good mix up.

Put the tray[s] in the oven for 20-25 min or until the potatoes are crisp – these are your mini roast potatoes.

Pat your salmon fillet[s] dry with kitchen paper and add to a baking paper-lined tray (or two!), then sprinkle the cheesy breadcrumb mix evenly over the salmon.

When the potatoes have 15-18 min left, put the tray[s] with the salmon in the oven until the breadcrumbs are starting to turn golden and the salmon is cooked through – this is your cheesy baked salmon.

Tip: Your fish is cooked once it turns opaque and flakes easily.

While everything's in the oven, heat a large, wide-based pan (preferably non-stick) with a small drizzle of olive oil over a medium heat.

Once hot, add the sliced leek and cook for 7-8 min or until softened.

Once softened, add half the chopped garlic (you'll use the rest later!) with 50ml [65ml] [80ml] cold water and cook for 1-2 min or until fragrant.

Once fragrant, add your blanched peas to the pan with a small knob of butter and a pinch of salt.

Cook for 2-3 min or until the peas are warmed through – these are your pea greens.

Meanwhile, add the chopped parsley to a bowl with the remaining chopped garlic, the softened butter and a pinch of salt and pepper and mix until fully combined – this is your garlic butter.

Serve the cheesy baked salmon with the mini roast potatoes and pea greens to the side.

Top the fish with the garlic butter.

Tip: Cooking for kids? Leave out the garlic butter or just add a little! Season with salt and pepper to taste. Enjoy!