Annabel's Glazed Salmon & Chinese Rice

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Peel and finely dice the carrot[s]

Add the basmati rice, diced carrot and 350ml [700ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10 min

Meanwhile, cut the salmon fillets into large, bite-sized cubes

Combine the honey, tomato ketchup, white wine vinegar, chilli jam and half of the soy sauce in a large bowl – this is your marinade

Add the salmon cubes to the marinade and set aside 

Meanwhile, peel and finely dice the shallots[s]

Once the rice has been cooking for 10 min, add the garden peas and cook, covered, for a further 5 min or until everything's tender

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a large knob of butter over a medium heat

Once hot, add the diced shallot and cook for 5 min or until softened

Meanwhile, line a baking tray with tin foil and add the salmon and marinade (scrunch up the edges of tin foil to stop the marinade escaping!)

Put the tray in the oven for 5-7 min or until the salmon is cooked through

Tip: your fish is cooked when it turns opaque and flakes easily

Meanwhile, fluff the cooked rice with a fork and add it to the pan with the softened onion

Add the remaining soy sauce and a generous grind of black pepper 

Give everything a good old mix up and cook for 2-3 min or until the rice is beginning to crisp slightly – this is your Chinese rice