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Stage 1: Preheat the oven to 180 degrees Celsius. Place a head of cauliflower in a large bowl, drizzle a little rapeseed oil, season with salt, freshly cracked pepper and lemon pepper, evenly coated, then place evenly onto an oven tray lined with baking paper. Bake for 30-35 minutes or until golden and lightly charred.

Stage 2: In a large pot over medium heat, add the remaining tablespoon of rapeseed oil and sauté one diced onion and three cloves of crushed garlic for 4-5 minutes until softened. Add one teaspoon of dried tarragon to the pot and stir to combine. Pour in 4 cups of vegetable stock (or chicken stock if preferred) and bring the mixture to a boil. Reduce heat to low-medium and simmer for 5 minutes.

Stage 3: Remove the cauliflower from the oven, reserving a few florets for garnish later on if desired. Add the remaining roasted cauliflower to the pot with the onion/garlic/tarragon mixture and stir so everything is combined properly. Simmer for 10 minutes, occasionally stirring, until all vegetables are cooked thoroughly.

Stage 4: Using a hand blender or food processor, blend soup until smooth in texture (add some water if you want a less thick soup). Stir in ¼ cup of double cream and add salt and pepper as desired (you can also use half-and-half or cream cheese if you prefer). Serve soup hot in shallow bowls topped off with reserved roasted cauliflower florets, extra lemon pepper seasoning and your favourite herbs such as flat-leaf parsley or chives – enjoy!

Stage 1: First off, prepare the butter. Gather the ingredients and in a large bowl, mix together four tablespoons of butter and two tablespoons of sundried tomato until they are well combined. Place a piece of greaseproof paper on a flat surface, spread out the butter-sundried tomato mixture along it, and roll it up into a log shape that resembles a Christmas cracker. Place this in the fridge for 10 minutes to allow it to harden.

Stage 2: Prepare the vegetables. Peel and dice five potatoes and four parsnips into small cubes before placing them into a medium-sized pot filled with water. Add salt to the water for flavour before bringing it to the boil over high heat. Cook for 20 minutes or until both vegetables become soft when prodded with a fork. Drain away all of the liquid from them before adding back into the pot and mashing together with butter, salt, pepper, and chopped spring onions. Keep warm until ready to use in later steps.

Stage 3: In another pot, cook 2 cups of mixed vegetables, such as carrots, celery, peas, corn etc., for around 10 minutes or until tender when tested with a spoon or fork. Once cooked, strain away any excess liquid before adding these cooked vegetables to the mashed potato-parsnip mixture already prepared in Stage 2. You can then add an egg and some breadcrumbs to bind all the ingredients together firmly so that they hold their shape better when fried later. Add salt and pepper according to taste preferences before mixing everything using a wooden spoon. Add the salmon fillets to a pan, skin side down and season with salt and pepper. Cook for about 4-5 minutes until lightly golden brown.

Stage 4: Preheat oven to 350°F (175°C). Grease a baking tray lightly with oil before forming small balls from the vegetable mixture created earlier by rolling them between your palms, then flattening them out gently onto one side, creating little patties/cakes-like shapes which will be fried next! Place these onto your baking tray, ensuring they are spaced apart from each other since they may increase in size while cooking in the oven. Bake them in your preheated oven for 20 minutes, flipping once halfway through baking time to ensure they are golden brown on both sides! Allow them to cool slightly before serving!

Stage 5: To serve, place the mash in the centre of the plate and add asparagus. Place Salmon on top of the mash, remove the butter from the fridge, remove it from the packaging, and slice. Place on top of the Salmon and serve immediately while still hot!