Pan-Fried Salmon, Pea Velouté & Roast Potatoes

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Chop your potatoes (skins on) into bite-sized pieces

Add the chopped potatoes to a baking paper-lined baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for an initial 15 min or until starting to crisp

Add your blanched peas to a pot, cover them with boiled water (just enough to cover them) with a pinch of salt

Bring to the boil over a high heat and cook for 3-4 minutes or until they're tender

Once tender, drain and set aside

Reserve the pot

While the peas are cooking, peel and finely chop your shallot[s]

Dissolve your vegetable stock mix in 50ml [75ml] [100ml] boiled water

Return the reserved pot to a medium heat with 20g [30g] [40g] butter

Once melted, add the chopped shallot and cook for 2-3 minutes or until softened

Once softened, add the vegetable stock and your clotted cream and cook for 1 min

Add the drained peas to the pot and blend until smooth with a stick (blender) – this is your pea velouté

Once the potatoes have had an initial 15 min, remove the tray[s] from the oven

Add your Tenderstem broccoli to the tray[s] with a drizzle of olive oil and pinch of salt

Put the tray[s] in the oven for 10-12 min or until the broccoli is tender and golden

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add your salmon fillet[s], season with a pinch of salt and pepper and cook for 9-10 min, turning once halfway, or until cooked through

Tip: Your fish is cooked through when it's opaque and flakes easily

Return the pea velouté pot to a medium-low heat and cook for 1-2 minutes or until warmed through