Mediterranean Salmon Stew & Sunny Aioli

Preheat the oven to 180°C/ 160°C (fan)/ 350°F/ Gas 4

Peel and finely slice the brown onion[s]

Top, tail, peel and dice the carrot[s]

Peel and finely chop (or grate) the garlic

Boil a kettle

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil and 10g [20g] butter over a medium heat

Once hot, add the sliced onion, diced carrot and half of the garlic (save the rest for later!) with a pinch of sugar

Add the star anise and cook for 6-8 min, or until the onion is starting to soften

Meanwhile, chop the black olives coarsely

Combine the veg stock mix and half of the ground turmeric (save the rest for later!) with 350ml [700ml] boiled water – this is your turmeric stock

Once the onion has softened, add the tomato paste and cook for 1 min, stirring continuously, then add the turmeric stock and chopped olives, and reduce the heat to low

Cook for 5 min or until reduced by half

Meanwhile, mix the remaining ground turmeric with 2-3 tsp of boiled water and stir until you have a smooth paste

Add the mayo, remaining chopped garlic, white wine vinegar and season with pepper, then whisk to combine

Add a drizzle of olive oil – this is your sunny aioli

Add the ciabatta rolls to a baking tray, drizzle them with a little olive oil and put the tray in the oven for 8-10 min, or until they're hot and crusty

Gently add the salmon fillets into the pan and cook, covered for 8-9 min, turning once halfway, or until cooked through

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

While the salmon is cooking, chop the parsley finely, including the stalks

Stir most of the chopped parsley (save the rest for garnish!) carefully through the cooked stew – this is your Mediterranean salmon stew