Roast whole sides of salmon with Middle Eastern spices and serve with tangy citrus and currant couscous - perfect for feeding a crowd
- 2 tbsp olive oil
- 2 large onions, halved and thinly sliced
- 1 large fennel bulb, halved and thinly sliced
- 1 garlic clove, chopped
- 1 tsp cumin seeds
- zest 1 lemon
- 2 tbsp harissa
- 1 tbsp agave nectar or clear honey
- 2 x 1kg/2lb 4 oz boneless sides of salmon, skin removed
- 1 vegetable stock cube
- 2-3 tsp harissa
- 50g currants
- 300g couscous
- 2 x 400g cans chickpeas, drained
- juice 2 lemons, zest of 1
- 2 tbsp olive oil
- big bunch flat-leaf parsley, chopped
- small bunch mint, chopped (optional)
- 50g toasted flaked almonds
- lemon wedges, to serve
MethodStir in the lemon zest and season. Leave to cool.
- 50g butter
- 8 green cardamom pods, seeds removed and finely crushed
- 3 tbsp desiccated coconut
- 1 plump fresh red chilli, seeded and finely chopped
- 1 tbsp grated fresh root ginger
- 2 garlic cloves, finely chopped
- 1 tsp ground coriander
- generous pinch of ground turmeric
- 8 slim boneless skinless salmon fillets
- 2 tbsp finely chopped fresh coriander
- Up to a day ahead, melt the butter in a medium pan, add the cardamom and coconut and stir non-stop for 2 to 3 minutes until the coconut starts to toast. Stir in the chilli, ginger, garlic, ground coriander and turmeric. Cook for another minute then leave to cool.
- Arrange the salmon in a single layer, spaced slightly apart, in 1 large or 2 smaller buttered ovenproof dishes. Scatter on the coriander and spread the coconut mixture on top. Cover in cling film and chill (for up to a day) until an hour before cooking.
- To serve, turn the oven to 200C/gas 6/fan 180C. Remove the cling film. Roast the salmon for 13-15 minutes until cooked, but still moist. Bring to the table in the dish(es).
- 1 tbsp olive oil
- 1 medium-sized red onion, thinly sliced
- 300g pork tenderloin fillet, trimmed
- 2 tsp fennel seed
- 1 tsp sea salt
- 150ml hot vegetable stock
- 175g frozen broad bean
- 1 garlic clove, finely chopped
- finely grated zest of 1 lemon
- 1 rounded tbsp finely chopped fresh parsley
- Preheat the oven to 200C/gas 6/fan 180C. Heat half the oil in a non-stick frying pan and cook the onion over a low heat for 5 minutes. Tip into a 20x15cm ovenproof dish. Heat the remaining oil in the pan, add the pork and lightly brown on all sides for 5 minutes, then sit it on top of the onions. Crush together the fennel seeds, sea salt and a grinding of black pepper and sprinkle over the pork.
- Bring the stock to the boil, then pour over the pork. Roast in the oven for 15 minutes. Add the beans and roast for another 5-7 minutes, or until the pork is cooked.
- Mix the garlic with the lemon zest and parsley. Slice the pork, put on top of the beans and onions and sprinkle with the garlic mixture.
- 500g bag baby new potato, halved
- 2 tsp olive oil
- 150g pack smoked bacon lardon
- whole piece skinless salmon fillet, about 700g/1lb 9oz
- 200g frozen pea, defrosted
- 4 spring onions, sliced
- splash white wine vinegar
- small handful mint, chopped
- Heat oven to 220C/200C fan/gas 7. Tip the potatoes into a large shallow roasting tin and toss with 1 tsp olive oil and some seasoning. Roast for 20 mins until just starting to colour, then scatter over the lardons and return to the oven for 10 mins to crisp up.
- Remove the tin from the oven, push the potatoes and bacon to the sides and lay the salmon in the middle. Brush with remaining oil, season, then return to the oven and cook for 20 mins more until the salmon is just cooked through. Meanwhile, cook the peas in boiling water for 2 mins and drain.
- When the fish is cooked, lift it to a serving dish. Stir the peas and spring onions through the potatoes, drizzle with a splash of vinegar, stir through the mint and season to taste. Spoon around the salmon and serve.