Place the peeled potatoes in a pan to boil 10-15 minutes before you start to make the sauce

To make the parsley sauce, add the butter to a pan and melt, stir in the flour until a thick paste forms, slowly stir in the milk. Let thicken as you stir, add the mustard and dried parsley.

Whilst you’re making the sauce to another heated pan add oil and the salmon (skin side up) with the garlic powder, allow this to cook for 2-3 minutes before flipping over for another 2-3 minutes. Transfer to a plate and slice the skin off before returning back to pan and adding chopped prawns and onion. Break the salmon down from fillets into flakes into the pan and add the garlic, chilli flakes and saffron (you may need another little slurp of oil here). Keep stirring the pan so the fish doesn’t stick.

Once cooked add the fish to the sauce and add the samphire. Stir in on a low heat for 1-2 minutes and then set aside

Drain your potatoes but keep a tiny bit of the water (20ml max) in the pan and over low heat add cream cheese, a pinch of the grated cheddar a little bit of butter, a splash of milk and cracked black pepper. Mash it until it is completely smooth with no lumps and is creamy in consistency.

In either a large dish or separate servings add the fish in the luxury sauce give it a twist of cracked black pepper on the top before you add the mashed potato. Use a fork to create small peaks before adding the mix of parmesan and grated cheese (mix this in a bowl before topping). Place in the oven (or under the grill) for 10-15 minutes to make sure that it’s heated thoroughly and the cheese forms a crusted top. Serve with a crusty bun and a glass of white wine and enjoy.