Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6. Cut narrow slices (about the width of a pound coin) into the skin of the waxy potatoes (make sure not to cut all the way down to the base)

Place tin foil onto an oven tray and add the hasselback potatoes, drizzle each with olive oil and season with salt and pepper

Place in the oven for 30-35 min or until they're tender and starting to crisp

Dissolve vegetable stock cube in 400ml boiled water. Add 30g butter to a pot over a medium heat. Once melted, add 30g flour and stir for 2-3 min until to make a roux.

Add the Shaoxing wine to the roux and cook for 30 seconds. Stir the vegetable stock gradually into the roux

Whisk constantly for 5 min or until a smooth, thick sauce remains.

Add the clotted cream, season with pepper and remove from the heat.

Trim, then chop each spring onions in half

Chop the chives finely

Heat a large, wide-based pan with a drizzle of olive oil over a medium-high heat. Once hot, add the spring onions and tenderstem broccoli with a generous pinch of salt. Cook for 5 min or until the spring onions are starting to caramelise, then transfer the vegetables to a sheet of tin foil & wrap to seal the package

Put the foil package in the oven until serving

Return the same pan to a medium-high heat with a drizzle of olive oil. Pat the sea bass dry and season the skin generously with salt.

Once the pan is hot, place the sea bass, skin-side down, and cook for 4 min, then flip the sea bass and cook for a further 1 min.

Return the velouté sauce to a medium heat for 1 min to warm through and stir in the chopped chives

Serve the sea bass with the hasselback potatoes, vegetables and velouté sauce