Ingredients

• 400g potatoes
• 250g sprouting broccoli
• 2 tsp capers, chopped
• olive oil
• 250 g piece of salmon , skin off, pin-boned
• 200 g ripe mixed-colour cherry tomatoes
• 1 bunch of chives (20g)
• 150 g raw peeled king prawns
• ½ a lemon

Method

Chop potatoes into 3cm chunks, place in a large shallow casserole pan and cover with water. Bring to the boil and cook for 12 minutes, or until tender, trimming and adding the broccoli for the last 3 minutes. Drain, put the broccoli aside, return the spuds to the pan and mash well with the capers and ½ a tablespoon of olive oil, then season.

Spread the mash across the base and sides of the Remoska and bake for 30 minutes, or until golden.

Meanwhile, slice the salmon lengthways just under 1cm thick. Halve the cherry tomatoes. Finely chop the chives. Toss it all with the prawns, lemon juice and a pinch of sea salt and black pepper.

When the mash is golden, arrange the blanched broccoli on top, then lay over the dressed salmon, prawns and tomatoes. And bake for a further 15 minutes, or until the fish and prawns are cooked through.