Bake potatoes dusted in salt at 180°C/gas mark 6 for one hour. Or double wrap in foil and place in fire embers for 1½ hrs. Allow to cool to touching temperature, then open up and scoop out the potato into the preheated milk and melted butter and seasoning and stir until rich and creamy. Place to one side.
Double fold the foil, brush with a little olive oil and season, then add 2 salmon steaks. Add a squeeze of lime, a dusting of thyme and a tablespoon of sweet chilli sauce, plus a teaspoon of water. Wrap up the parcel so that the liquid can't escape
Trim the kale and boil for 10 mins. Strain while hot add and sliced red onions, 2 cloves of chopped garlic and chopped chilli, 3 tablespoons of olive oil, a squeeze of lime juice and salt and pepper. Toss thoroughly and the sprinkle over the cottage cheese just before serving.
Place the salmon in the fire embers or on top of a pan or, if you have one, an oven at 180°C for 25 minutes.
Once cooked, leave for 5 minutes prior to opening. Place on the plate and add cheesy kale and baked mashed potatoes.
Ed Baines is the author of the cookbook Best of British