Lovely served with a nice herb salad or new potatoes with a knob of butter and fresh chopped chives.

500g Fresh Salmon
2 BAY Leaves
100g Pasta Bows
10g Fresh Coriander (remove stalks)
10g basil (remove stalks)
Juice of half a lemon
Splash of Oil
Knob of butter
1 tbsp mayonnaise
½ red chilli, deseeded and finely chopped
Salt and freshly ground black pepper

Place the salmon on a large piece of foil, season well. Add the bay leaves, lemon and butter and fold the foil over the salmon making an air-tight parcel. Place in a moderate over for 15 mins. Allow to cool whilst still wrapped up. Meanwhile cook the pasta in lots of water, drain and allow to cool. Mix the dressing ingredients together then add the pasta and the salmon, broken into chunks. Serve with a little olive oil poured over.

Comforting served with Rosemary, thyme and garlic bread

50g Butter
225g Asparagus stalks
450g Broccoli stems
1 leek sliced
4 Spring Onions chopped
225g shelled fresh or frozen peas
175g French or green beans
1 litre vegetable stock
1 fresh parsley sprig
1 fresh thyme sprig
salt and pepper

Melt the butter in a large pan. Put the asparagus stalks and the remaining vegetables in the pan. Cover and sweat for approximately 10 minutes. Add the stock and herbs bring to the boil and simmer for 10-15 minutes until the vegetables are tender. Remove they thyme sprig. Allow to cook slightly and then liquidise until smooth. Return to the pan, check the seasoning and gently reheat before serving.