Oven-Baked Salmon

Meanwhile, halve, peel and thinly slice the shallot. Roughly chop the parsley (stalks and all). Finely chop the black garlic.

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 next to the potatoes, skin-side down. Season with salt and pepper. Use a second tray if your first is overcrowded! Roast the salmon and potatoes for another 15 mins. IMPORTANT: The fish is cooked when the centre is opaque.Once ready, remove and cover with foil to keep warm.

Meanwhile, heat a splash of oil in a saucepan on medium heat. Add the shallot and cook until soft, 5-6 mins. Add the black garlic and cook for 2 mins. Use a wooden spoon to break it up as it cooks. Add the balsamic vinegar and allow to evaporate, then stir in the honey (see ingredients for amount) and half the parsley. Pour in the water (see ingredients for amount) and season with salt and pepper. Simmer, stirring, until thickened slightly, 4-5 mins. Take off the heat and set aside.

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 pop, then add the tenderstem broccoli to your pan. Season with salt and pepper and cook for 2 mins. Then add a splash of water, cover with a lid (or some foil) and steam-fry until the veggies are tender, 5-6 mins.