Roasted Salmon

Meanwhile, halve the pepper and discard the core and seeds. Chop into 2cm sized chunks. Peel and grate the garlic (or use a garlic press).

Fill and boil your kettle. Put the couscous in a bowl and add half the stock powder. Pour in the boiling water (see ingredients for amount), cover tightly with cling film and leave to the side for 10 mins, or until you’re ready to serve.

Meanwhile, line a baking tray with baking paper and drizzle with oil. Place the salmon fillets on the baking tray skin-side down. Drizzle with a little bit more oil and season with salt and pepper. IMPORTANT: Wash your hands after handling raw fish. Pop the salmon onto the middle shelf of your oven and bake for 12-15 mins. IMPORTANT: The fish is cooked when the centre is opaque.

While everything cooks, heat a drizzle of oil in a frying pan on medium-high heat and add the pepper. Fry until softened, stirring occasionally, 4-5 mins. Add the garlic and stir together one minute. Pop in the Italian herbs, passata, remaining stock powder and water (see ingredients for amount). Stir together, bring to a simmer and cook until reduced slightly, 3-4 mins. Once cooked, stir in the roasted aubergine. Season with salt and pepper to taste.