Roast the Garlic: Preheat your oven to 200°C (180°C fan). Slice the top off the head of garlic to expose the cloves. Place it on a small piece of foil, drizzle with 1 tbsp of olive oil, and wrap it up loosely. Roast for 25-30 minutes, until the cloves are soft and caramelised.

Boil the Potatoes: While the garlic roasts, place the potato chunks in a large pot and cover with cold, salted water. Bring to a boil on the hob and cook for 15-20 minutes, or until they are very tender when pierced with a knife.

Prepare the Salmon: Pat the salmon fillets completely dry with a paper towel. Rub them all over with 1 tbsp of olive oil and season generously with salt and pepper. Set aside.

Warm the Cream Mixture: In a small saucepan, gently heat the double cream, milk, and cubed butter over a low heat until the butter is melted and the mixture is warm. Do not let it boil. Keep it warm until the potatoes are ready.

Drain and Dry the Potatoes: Once the potatoes are cooked, drain them thoroughly in a colander. Return the empty pot to the low heat for a minute to evaporate any remaining moisture, then return the potatoes to the pot. This little step helps make the mash extra fluffy.

Mash the Potatoes: Squeeze the soft, roasted garlic cloves out of their skins directly into the pot with the potatoes. Mash everything together until smooth. I find that using a potato ricer or mouli gives the absolute best, lump-free texture, as explained by BBC Good Food.

Finish the Mash: Pour the warm cream mixture into the mashed potatoes and garlic. Beat with a wooden spoon or spatula until everything is incorporated and the mash is light and creamy. Stir in the chopped chives, and season to taste with more salt and pepper. Keep covered and warm.

Grill the Salmon: Preheat a griddle pan or barbecue to a medium-high heat. Place the salmon fillets on the grill, skin-side down if they have skin. Cook for 4-6 minutes on the first side. The salmon will turn opaque about two-thirds of the way up. Flip carefully and cook for another 2-4 minutes, until cooked through but still moist in the centre. The internal temperature should be around 55-60°C for a medium finish. For more on safe fish cooking temperatures, the Food Standards Agency has helpful guidelines.

Rest and Serve: Remove the salmon from the grill and let it rest for a couple of minutes. Serve a generous portion of the creamy garlic mashed potatoes topped with a grilled salmon fillet and a wedge of lemon on the side.