New potatoes: These are just coming into season in the UK right now. I love Jersey Royals, they are the best new potatoes in my opinion. Any baby/new potato will work there. New potatoes are picked young, so they have a thin skin that doesn’t require peeling. Choose whatever you can find, ideally grown locally if you have the choice. You could use bigger potatoes; just chop them up before boiling them. Depending on your preferences, you will probably need to peel them too, the same goes for baby potatoes with thicker skins.

Asparagus: Again, asparagus is just coming into season in the UK now, and they are one of my favourites! So if you can find them near you, please do use them as they are so delicious this time of year. If they aren’t in season for you or you’re making this at a different time of year, some blanched green beans or sliced tenderstem broccoli would be good here. With or without peas. The good thing about the peas is that since they are frozen, you can use them whenever you like.

If you don’t want to use salmon: trout is, of course, great. Any white fish also works; just adjust cooking times accordingly. This combination would also be lovely with chicken or a rare steak.

If you don’t love mint or dill: swap for: basil, chives or parsley. Any soft herb (rather than woody herb like rosemary and thyme) will work so go with what you like. You could stick to mint for the whole recipe if you love it and use mint in the tzatziki as well as in the buttery veg.

Make this recipe even easier: You could grate the cucumber for the tzatziki if you prefer that to peeling and chopping it. I like chopping it here, as it adds crunch to the recipe, which grating lacks. You could also serve this with a salad on the nice with some nice butterhead leaves or some lamb’s lettuce tossed with a little olive oil and lemon juice - that’s a nice easy alternative to the peas and asparagus.

How to get your children to eat it too: I don’t add dijon on the salmon for my children and serve the tzatziki on the side. Then they usually have no problem with the crushed potatoes and the salmon.

If you want to double the recipe: it's very simple. Just double everything as above and continue on! This is one of those recipes where you don’t really need a super precise recipe, so it all works scaled up. If you aren’t hugely saucy people, maybe don’t double the tzatzik, but as you know, I am a sauce person, so I would always say more is more.

What to do with leftovers: the salmon is great on a salad the next day so if you have any leftover, keep it and eat it cold the next day. I love it with a packet of easy grains and whatever salad veggies I have in the fridge, or adding the minty peas & asparagus if any of those are leftover. The tzatziki goes well here too. But of course, the tzatziki is good in sandwiches, as a dip, as a snack. It’s all good.