Pesto Crusted Salmon and Shallot Butter Sauce

Pop the carrots onto a baking tray. Drizzle with oil, season with salt and pepper then toss to coat.

When the oven is hot, roast on the middle shelf until tender, 25-30 mins.

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

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

Pat the salmon dry with kitchen paper.

Lay the salmon onto a lined baking tray. Spread the mayonnaise over the top of the fish and top with the breadcrumb mixture. Press it down with a spoon.

When the oven is hot, bake on the top shelf until the crumbs are golden and the fish is cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

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

Pour in the water for the sauce (see pantry for amount) and vegetable stock paste, then bring to the boil and simmer until reduced by half, 2-3 mins.

Vigorously stir in the butter (see pantry for amount) until melted, then remove from the heat.