2 medium fennel bulbs 2 tbsp chopped flat-leaf parsley zest and juice 1 lemon 175g cherry tomatoes 1 tbsp olive oil 2 wild  salmon fillets , about 175g each few black olives (optional)   Preparation Heat oven to 180C/fan 160C/gas 4. Trim the fronds from the fennel and...

1 tbsp olive oil 3 mixed peppers , deseeded and sliced 1 large onion , thinly sliced 400g baby potatoes , unpeeled and halved 2 tsp smoked paprika 2 garlic cloves , sliced 2 tsp dried thyme 400g can chopped tomatoes 4 wild salmon fillets 1 tbsp chopped parsley , to...

4 skinless wild salmon fillets , about 150g/5oz each 2 tsp black peppercorns 1 tsp paprika grated zest and juice 2 limes 1 tbsp olive oil FOR THE CHICKPEAS 2 x 400g/14oz cans chickpeas 3 tbsp olive oil 2 garlic cloves , finely chopped 150ml vegetable stock 130g bag...

750g baby new potatoes , halved 1 tbsp wholegrain mustard juice 1 small orange 2 tsp clear honey 4 skinless, boneless, salmon fillets , each weighing about 140g/5oz 2 orange or red peppers 250g sugar snap peas 2 tbsp olive oil (garlic-infused if you have it)  ...

3 tbsp pale (shiro) miso paste 2 tbsp mirin 1 tbsp brown sugar 1 tbsp saké (optional) 2 x 100g wild salmon fillets FOR THE CUCUMBER SALAD half a cucumber 2 tsp rice wine vinegar 1 tsp olive oil pinch caster sugar   Preparation Stir together the miso, mirin, sugar and...

zest and juice 1 large lemon 1 garlic clove , finely chopped ½ 20g pack fresh tarragon , finely chopped 2 tbsp olive oil 4 x 150g boneless wild salmon fillets   Preparation Put the lemon zest and juice, garlic, tarragon and olive oil in a shallow, non-metallic dish...

2 salmon fillets , about 100g/4oz each 700g celeriac , peeled to remove all the knobbly skin and cut into chunks like potato 2 tsp wholegrain mustard 2 tsp lemon juice 100g baby spinach leaves   Preparation Brush the salmon lightly with olive oil, and season with salt...