John Dory & Creamy Dijon Sauce

• Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook potato and garlic in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter, milk and parsley to potato and season with salt. Mash until smooth. Cover to keep warm.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans, until tender, 4-5 minutes. Transfer to a large bowl. • Return frying pan to medium-high heat with a generous drizzle of olive oil. Season fish on both sides with salt and pepper. • When oil is hot, cook fish in batches until just cooked through, 5-6 minutes each side. Transfer to a paper towel-lined plate.

TIP: White fish is cooked through when the centre turns from translucent to white. TIP: Add extra oil between batches if needed so the fish doesn't stick to the pan

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook leek, stirring regularly until softened, 5-6 minutes. • Add cream (see ingredients) and dijon mustard and simmer, until slightly reduced, 1-2 minutes. Season to taste.

TIP: Add a splash of water if the sauce mixture looks too thick.

• To the bowl with the green beans, add spinach & rocket mix, a squeeze of lemon juice and a drizzle of olive oil. Toss to combine and season to taste.