Sun-Dried Tomato Crumbed Salmon and Chorizo Jam

In the meantime, put the breadcrumbs and olive oil for the crumb (see pantry for amount) into a small bowl. Season with salt and pepper, then mix well.

Pat the salmon dry with kitchen paper. Lay the salmon, skin-side down, onto a lined baking tray.

Spread the sun-dried tomato paste over the top of the fish, then top with the breadcrumb mixture. Press it down with a spoon.

Trim the bottom 2cm from the asparagus and discard.

Add the asparagus and baby plum tomatoes alongside the salmon on the baking tray. Drizzle with oil and season with salt and pepper. Toss to coat. 

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.

Heat a large frying pan on medium-high heat (no oil).

Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.

Meanwhile, in a small bowl, mix the mayonnaise and pesto together. Set aside for later.

Once the chorizo is cooked, stir through the red pepper chilli jelly, bring up to the boil. Simmer for 1-2 mins, then remove from the heat until ready to serve. 

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth.

Season with salt and pepper. Cover with a lid to keep warm.