Oven Baked Salmon

Halve, peel and thinly slice the echalion shallot into half moon shapes. Pick the parsley leaves from their stalks. Finely chop both but keep them separate. Squash the black garlic cloves under the blade of a knife. TIP: The black garlic will break up more as it cooks.

Once the potatoes have been roasting for 15 mins, remove them from your oven, and lower the heat to 180°C. Turn the potatoes over and lay the salmon in the tray skin-side down. Season with a pinch of salt and black pepper. TIP: If your baking tray isn't big enough, use two trays, you don't want overcrowding. Roast the salmon and potatoes for another 15 mins (the salmon is cooked when opaque in the middle). Once ready, remove and cover with foil.

Meanwhile, heat a drizzle of oil in a saucepan on medium heat. Add the shallot. Cook until softened, 6 mins, then add the black garlic and cook for 2 more mins. Use a wooden spoon to break it up as it cooks. Add the balsamic vinegar and allow to evaporate, then pour in the honey and parsley stalks. Stir and pour in the water (amount specified in the ingredient list). Simmer until syrupy, 5 mins. Take off the heat and leave to the side.

While the sauce cooks, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the mustard seeds and cook until they are starting to sizzle, then add the sugar snap peas and broccoli to your pan. Add a pinch of salt and black pepper and cook for 2 mins, then add a splash of water. Cover with a lid or foil and steam-fry until the veggies are tender, 5-6 mins.