Roast salmon with charlotte potatoes, sweet chilli & pickled cucumber

The spiciness of the sweet chilli coupled with cooling pickled cucumber are amazing with roast salmon - try it!

• Serves: 4

What you need:

• 400g Charlotte potatoes
• 1 small white turnip
• 1/2 cucumber
• 1 peeled shallot
• 100ml white wine vinegar
• 1 tbsp sugar
• 1/2 tbsp salt
• 100g radishes
• 40g watercress
• 10g coriander leaves

What you do:

1. Place the water and the sugar in a pan together for the walnuts and bring to the boil remove from the heat and allow to cool.
2. Peel the Desiree potatoes and cut into 2 to 3 inch pieces. Place in a pan and cover with cold water, add a pinch of salt. Bring to the boil, and simmer for 15 minutes or until cooked.
3. Drain and pass through a potato ricer and add back into the pan, add the grated apple, butter and cream, season to taste and keep warm.
4. Season the pork chop and drizzle with a little olive oil. Place onto the griddle tray and grill on a medium heat for 8 to 10 minutes on each side.
5. For the wilted spring greens, heat a lidded frying pan until hot, add the butter and spring greens and fry for 2-3 minutes, then add 50ml/2fl oz water and cover with a lid. Cook for a further 2-3 minutes, until the greens have wilted. Season with salt and freshly ground black pepper.
6. Heat the beef sauce in a small sauce pan.
7. Drain and deep fry the walnuts in hot oil for 10 to 15 seconds and drain on to kitchen paper.
8. For the apple and scrumpy sauce, place the apples, butter and cider into a saucepan, cover with a lid and cook for 4-5 minutes, or until the apple pieces begin to break down.
9. To serve, spoon the mash on to the plates with a pile of the greens next to it and the walnuts sprinkled over the top. Add crispy pork chop and spoon over the beef sauce and the apple scrumpy sauce on the side.

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