NADIYA HUSSAIN KITCHEN RECIPES

Steps:

• Preheat the oven to 180°C/fan 160°C and have a tray large enough to lay the leg of lamb in comfortably. Place the spinach into the base of the tray.

  Halve the preserved lemons and remove the seeds, but be sure to keep the flesh in. Put in a blender along with the honey, ras-elhanout and oil and blend until smooth.

  Pour the mixture all over the leg of lamb on both sides and roast for 30 minutes.

  Remove the tray from the oven and add the couscous, pine nuts and saffron, mixing them in with the spinach. Pour in just enough water to cover the couscous and put the leg of lamb back on top.

  Cook for another 20 minutes.

  Remove the tray from the oven, take out the leg of lamb and leave to rest.

  Fluff the couscous up with a fork and transfer onto a platter.

  Slice up the leg of lamb and place on top of the couscous. Sprinkle over the coriander and pomegranate seeds, drizzle with a little olive oil and it’s ready to serve.

Steps:

• 1. Preheat the oven to 180°C/160°C fan/Gas 4. Lightly butter a large sheet of foil big enough to wrap the salmon, and place over a large roasting tin (see tip).

  2. Place the dill in the centre of the foil. Season the buttered foil with salt and pepper and place the salmon on top, skin side up. Pour over the white wine and lemon juice. Bring the two long edges of the foil together and fold the edges together, scrunching them up to make a parcel and sealing the edges at the side like a Cornish pasty (see tip).

  3. Place in the oven to poach for about 25 minutes until the salmon is just cooked, the flesh pale pink and opaque. Leave to rest for 10 minutes. Then carefully remove the skin, pulling off in one piece if possible (see tip). Use a palette knife to scrape off any grey fat.

  4. Blanch the asparagus tips in a saucepan of boiling water for 3 minutes. Drain and refresh under cold water. Mix all of the dressing ingredients together in a jug, and season with salt and pepper.

  5. Using two fish slices, carefully transfer the salmon to a serving platter. Arrange the asparagus along the length of the fish, scatter the shrimps over the top and spoon over some of the dressing. Garnish with slices of radish or micro herbs and serve at room temperature with the remaining dressing in a jug.

  Cook time: 25-30 minutes plus resting.

  Prepare Ahead:
  Assemble the dish up to 3 hours ahead. The salmon can be poached up to 8 hours ahead and the dressing made up to a week in advance.

  Mary’s Classic Tips:
  * If you don’t have a roasting tin large enough for the length of the piece of salmon, the grill pan makes a good alternative.
  * Make sure you have a good seal around the edges of the foil parcel before baking it. This will ensure no steam escapes out of the sides, and the fish will cook beautifully inside.
  * It is so much easier to remove the skin from the salmon while it is still warm; if the salmon cools down too much, the skin will stick firmly to the flesh and be tricky to remove.