pinch nutmeg

25 g organic butter, softened

olive oil, for drizzling

2 salmon

2 lapsang souchong tea bags

4 tbsp boiling water

2 large handfuls kale



Beat the nutmeg into the softened butter until well combined. Spoon onto a sheet of cling film, then roll up into a sausage shape and twist the ends to seal. Chill in the fridge for 30 minutes, or until firm.

Preheat the oven to 180C/gas mark 6.

Line a roasting tin with 2 sheets of aluminum foil big enough to fold over and wrap the salmon fillets completely. Brush the foil with vegetable oil, then lay the salmon fillets in.

Add the tea bags into the foil-lined tin, next to the salmon fillets, then pour over the hot water. Fold the foil over to create a parcel, then pinch the ends together to seal. Cook in the oven for 15 minutes, or until the salmon is cooked through.

Heat a large frying pan or wok with a drizzle of vegetable oil and stir-fry the kale for 3-4 minutes. Add a splash of water to steam the kale, cooking for a further minute, until the kale is tender.

To serve, pile the kale onto serving plates and lay the salmon on top. Slice the nutmeg butter into rounds and place one round on top of each pile of kale.