Honey Harissa Glazed Salmon

Meanwhile, peel and grate the garlic (or use a garlic press).

Trim the courgette and slice into 1cm thick rounds.

Once the onion has softened, add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins.

Stir in half the garlic and cook for 1 min more.

Pour in the water for the bulgur (see pantry for amount), stir in the veg stock paste and bring to the boil. Stir in the bulgur, bring back up to the boil and simmer for 1 min.

Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the courgette and cook until charred, 3-4 mins each side.

Once charred, lower the heat and add the remaining garlic. Fry for 30 secs. Season with salt and pepper and transfer to a bowl, cover to keep warm and set aside.

Wipe out the pan.

Pop your (now empty) pan back on high heat with a drizzle of oil. Pat the salmon dry with kitchen paper, then season with salt and pepper.

Once hot, carefully place the salmon into the pan, skin-side down.  TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down.

Cook for 4-5 mins, then lower the heat to medium. Turn and cook the remaining three sides for 2-3 mins each. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.