Oven Baked Salmon

Halve, peel and slice the shallot into thin half moons. Pick the parsley leaves from their stalks. Finely chop both but keep them separate. Squash the black garlic under the blade of a knife (it will break up more once cooked).

Once the potatoes have been cooking for 15 mins, remove them from your oven and lower the heat to 180°C. Turn the potatoes over and lay the salmon on the tray, skin-side down. Season with salt and black pepper. Use a second tray if you need to - you don't want overcrowding! Roast the salmon and potatoes for another 15 mins. TIP: The fish is cooked when the centre is opaque. Once ready, remove and coverwith foil to keep warm.

Meanwhile, put a drizzle of oil in a small saucepan on medium heat. Add the shallot and cook until softened, 6 mins. 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 add 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 set aside.

Put 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 pop, then add the sugar snaps and broccoli to your pan. Season with 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.