SALMON IN TIN RECIPES

1. Preheat the oven to 220C/ 200C fan/ Gas 7.

2. Measure the coconut milk, Thai paste, chilli, garlic, ginger, lime juice and fish sauce into a small bowl. Mix well and season with salt and pepper.

3. Scatter the cauliflower florets, peppers and shallots into a large roasting tin or an ovenproof dish. Add a tablespoon of the oil and mix well, then pour over half the sauce, season and drizzle over the honey. Roast in the oven for about 12–15 minutes until the vegetables are starting to brown.

4. Toss the courgettes in the remaining oil and add them and the salmon to the tin. Spoon over the remaining sauce, then roast for a further 10 minutes until the salmon flesh is opaque pink and is just cooked.

5. Sprinkle over the Thai basil or coriander and serve with some steamed rice.

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1. Pop the couscous into a bowl, just cover with boiling water, put a plate on top and leave for 10 minutes to do its thing.
2. Slice the courgette into batons, snap the woody ends from the asparagus and deseed and finely chop the chilli.
3. Roughly chop the tomatoes, then pick and roughly chop the coriander leaves, discarding the stalks.
4. Slice the salmon into finger-sized strips, drizzle with olive oil, then season with pepper and a small pinch of sea salt.
5. Heat a small non-stick frying pan over a medium heat, add the salmon, then scatter over the courgette and chilli. Cook for 2 minutes, turning the salmon halfway.
6. Stir the tomatoes, lemon juice, 1 tablespoon of oil and the chopped coriander into the couscous, then season to taste with salt and black pepper.
7. Carefully remove the salmon strips to a plate, then add the couscous to the veg left in the pan. Toss and mix together, then place the salmon strips on top of the couscous. Cover with a lid or some tin foil and place back on a high heat for 1 final minute, or until the fish is beautifully cooked.
8. To serve, slide everything onto a plate, spoon over the yoghurt, then tuck in.

1. Put the salmon flesh side down in a large cold non-stick frying pan and place on a medium-high heat.
2. As the pan comes up to temperature and the salmon begins to sizzle (about 3 minutes), flip it over and cook on the skin side for 5 minutes, or until very crisp and just cooked (depending on its thickness).
3. Meanwhile, halve the cherry tomatoes, tear up most of the basil leaves, then toss it all with 1 tablespoon of red wine vinegar and a pinch of sea salt and black pepper.
4. Squash the olives and discard the stones, then finely chop the flesh. Mix with 1 teaspoon of extra virgin olive oil and a splash of water.
5. Finely slice the chorizo, add to the pan for the last 2 minutes, then toss in the dressed tomatoes for 30 seconds.
6. Divide between your plates, with the salmon on top. Spoon over the dressed olives and pick over the remaining basil.

1. Preheat the oven to 220C/ 200C fan/ Gas 7.

2. Measure the coconut milk, Thai paste, chilli, garlic, ginger, lime juice and fish sauce into a small bowl. Mix well and season with salt and pepper.

3. Scatter the cauliflower florets, peppers and shallots into a large roasting tin or an ovenproof dish. Add a tablespoon of the oil and mix well, then pour over half the sauce, season and drizzle over the honey. Roast in the oven for about 12–15 minutes until the vegetables are starting to brown.

4. Toss the courgettes in the remaining oil and add them and the salmon to the tin. Spoon over the remaining sauce, then roast for a further 10 minutes until the salmon flesh is opaque pink and is just cooked.

5. Sprinkle over the Thai basil or coriander and serve with some steamed rice.

Get your copy of Mary Berry’s essential new guide to comfort cooking, with over 120 delicious, foolproof recipes: