Nigel Slater’s recipe for salmon, kale and potatoes

Put a deep pan of salted water on to boil. Peel 750g of potatoes, then cut them into large pieces. Cook them in the boiling water until tender to the point of a knife. About 12-15 minutes depending on their variety and the size you’ve cut them.

Place a salmon fillet, about 400g in weight, on a piece of foil, brush lightly with a little oil or butter, season with salt and cook under an overhead grill until the flakes of fish are just cooked. If they are slightly underdone in the centre, then all to the good.

Break the fish into large, juicy flakes, removing the skin as you go, then set aside. Wash and finely shred 50g of kale. Warm 2 tbsp of olive oil in a nonstick frying pan, add the kale and cook for a minute or two until bright green.

Drain the potatoes, then mash them with 40g of butter using a vegetable masher or a food mixer fitted with a flat paddle beater, then fold in the flakes of fish and the cooked kale. Chop a handful of parsley and stir in.

Heat and overhead (oven) grill. Pile the potato, salmon and kale into an ovenproof dish and dot with a little more butter. Place under the grill until patchily golden. Serve immediately. Enough for 2. Ready in 1 hour

You can also make this using smoked mackerel in place of the salmon.

I am not sure you need an accompaniment for this, but my own choice would be a simple bowl of peas.

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