SALMON & NEW POTATO TRAYBAKE

Lightly smoked salmon fillets add an extra layer of flavour to this fresh spring supper, but normal salmon fillets work equally well. You can also swap the tarragon for dill, if you prefer.

Hands-on time 10min. Cooking time about 25min. Serves 4

➤ 2tbsp rapeseed or sunflower oil

➤ 750g (1lb 10½oz) baby new potatoes

➤ 3tbsp chopped fresh tarragon leaves

➤ Juice and zest 1 lemon, plus extra lemon wedges to serve

➤ 175g pack baby leeks, trimmed

➤ 2tsp Dijon mustard

➤ 6tbsp crème fraîche

➤ 1tbsp capers, drained and rinsed

➤ 4 x lightly smoked salmon fillets

➤ 200g (7oz) frozen peas

1 Preheat the oven to 220°C (200°C fan) mark 7. Pour the oil into a large roasting tin and put in the oven to preheat. Cut the potatoes into evenly sized quarters and carefully transfer to the preheated roasting tin. Add 1tbsp of the tarragon and half of the lemon zest and season well. Toss to coat

in the hot oil. Roast in the oven for 15min.

2 Meanwhile, put the leeks in a bowl and cover with freshly boiled water, set aside for 10min, then drain. For the dressing, whisk together the mustard, crème fraîche (use half-fat crème fraîche, if you prefer), capers, 2tbsp lemon juice, 1tbsp chopped tarragon and 1tbsp water to loosen, and season to taste.

3 After 15min, remove the potatoes from the oven (they should be almost tender – if not, return to the oven for an extra 5min) add the drained leeks, toss briefly and top with the salmon. Sprinkle over the remaining tarragon and lemon zest and season well. Scatter over the frozen peas and return to the oven for a further 8-10min, until the salmon is cooked through.

4 Drizzle with the dressing and serve with lemon wedges, to squeeze over.

PER SERVING 608cals, 46g protein, 29g fat (10g saturates), 38g carbs (9g total sugars), 7g fibre