Pesto Crusted Salmon

When your pan of water is boiling, add the potato chunks and cook until you can easily slip a knife through, 15-20 mins.

Meanwhile, pop the broccoli onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Set aside for now.

Meanwhile, pop the breadcrumbs, pesto and olive oil for the crumb (see pantry for amount) into a small bowl and mix together. Set aside your pesto crumb.

Lay the salmon onto a lined baking tray.

Spoon the pesto crumb evenly over the fish, pressing it down with the back of the spoon.

Pop the salmon on the top shelf and the broccoli on the middle shelf of your oven to cook until the veg is tender and the fish is cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Heat a drizzle of oil in a medium frying pan on medium heat.

Once hot, add the shallot and stir-fry until softened, 3-4 mins. Stir in the garlic and cook for 1 min more.

Add the cider vinegar and allow it to evaporate, 1-2 mins.

Pour in the water for the sauce (see pantry for amount) and veg stock paste, then bring to the boil and simmer until reduced by half, 2-3 mins. Vigorously stir in the butter for the sauce (see pantry for amount) until melted, then take off the heat.