Seared Salmon in Sticky Spiced Cranberry Sauce

In the meantime, roughly chop the cranberries. 

Halve any thick broccoli stems lengthways and pop them onto another baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer and set aside. 

Once the potatoes have roasted for about 15 mins, put the broccoli tray on the middle shelf and cook until tender and the edges are crispy, 10-12 mins.

If you'd prefer to boil your broccoli, cut it into thirds and boil in step 4 while the sauce simmers for 3-5 mins, until tender.

While everything's in the oven, heat a drizzle of oil in a large frying pan on high heat. Pat the salmon dry with kitchen paper, then season with salt and pepper.

Once hot, carefully place the salmon into the pan, skin-side down. Cook for 4-5 mins, then lower the heat to medium. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down. 

Turn and cook the remaining three sides for 2-3 mins each. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Once cooked, transfer the salmon to a board to rest for a few mins. Cover to keep warm. 

Pop the (now empty) frying pan back on medium heat with a drizzle of oil (no need to clean). Add the cranberries and stir-fry for 30 secs.

Next, stir in the cider vinegar, red pepper chilli jelly, vegetable stock paste and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins.

Once the sauce has thickened, vigourously stir in the butter until glossy, 1 min. Remove from the heat. 

When the potatoes are ready, sprinkle over the truffle zest and toss together.