Salmon and potato bake recipe

Preheat the oven to 180°C/fan160°C/gas 4. Bring a pan of salted water to the boil, then simmer 1kg floury potatoes, cut into 3mm slices, for 2-3 minutes. Drain and set aside.

Heat 1 tbsp olive oil in a frying pan and gently fry 1 large red onion, sliced, for 5 minutes, then stir in 1 tbsp plain flour and season well.

Wilt a few handfuls baby spinach in a pan over a medium heat, then squeeze out the excess liquid. Butter a 1.2-litre ovenproof dish and layer up the potatoes and onion with 3 salmon fillets, sliced, and the spinach, ending with a layer of potato.

Pour 200ml double cream over the top. Sprinkle with 50g grated Gruyère and bake for 20-30 minutes, until golden and bubbling.