Heat the oven to 200°C / 180°C Fan / Gas Mark 6.

Roughly chop 2 of the Cooks&Co Green Frenk chillies and put them in a large roasting tray, approximately 25cm x 35cm. Cut the courgette in half lengthways and then cut into half-moon slices. Add to the tray along with the rice, Cooks&Co Roasted Pepper strips, preserved lemon, olives, dried spices and pour over the stock. Briefly stir everything together. Cover the tray with a piece of foil, wrapping tightly to prevent any steam escaping. Put it in the oven for 20 minutes.

Meanwhile, combine and mix the harissa, yoghurt and a pinch of salt and use this to coat the salmon all over.

Remove the tray from the oven, take off the foil, taking care as the hot steam escapes and sit the salmon on top, spreading excess yoghurt on top of the fillets. Season with salt and black pepper and drizzle the whole thing with a little olive oil. Return to the oven and cook for a further 20 minutes.

Lift the salmon onto serving plates. Run a fork through the rice to separate the grains and serve scattered with pistachio nuts, a squeeze of lemon juice and extra chillies.

Heat the oil in a sauté pan. Add the shallots, leek and garlic and fry over a low heat until the shallots have softened but not coloured. Add a pinch of salt and freshly ground pepper.

Add the new potatoes and pour in the wine. Bring to the boil, cook for 2 minutes before adding the stock. Cover the pan with a lid and cook for 10 minutes or until the potatoes are almost cooked.

Stir in the crème fraîche or cream and place the salmon fillets in the pan pressing down gently. Cover and simmer for 5 minutes.

Remove the lid, add the asparagus tips and cook for 2-3 minutes, then add the peas for the final few minutes of cooking.

Divide the stew between 4 bowls, sprinkle with lemon zest and fresh chives.

Pickle your shallots in your vinegar solution for 15-20 minutes.

Then prepare your open sandwich by spreading the Feta and Greek Yogurt Spread on the freshly baked sourdough and top with slices of apple.

Pickle your shallots in your vinegar solution for 15-20 minutes.

Then prepare your open sandwich by spreading the Feta and Greek Yogurt Spread on the freshly baked sourdough and top with slices of apple.

Next, add gherkins then cured salmon. Top with sauerkraut and pickled shallots.

Preheat the oven to 220°C / 200°C Fan / Gas 7 and boil a kettle. Heat a pot with a matching lid, with a knob of butter over a medium heat.

Add the white long-grain rice to the pot with a pinch of salt and cook for 2 minutes or until the rice has darkened slightly in colour.

Add 225ml cold water and bring to the boil over a high heat. Once boiling, reduce the heat to very low and cook, covered, for 12-15 minutes or until all the water has absorbed and the rice is cooked. Once done, remove from the heat and set aside (lid on) to steam until serving.

Meanwhile, peel and slice the brown onion finely. Heat a large wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium heat. Once hot, add the sliced onion with a pinch of salt and cook for 5-6 minutes or until softened.

While the onion is cooking, peel and finely chop (or grate) the garlic, and chop the tomatoes into small, bite-sized pieces.

Meanwhile, chop the dill finely, including the stalks. Add the salmon fillets (skin-side up) to a baking tray (use tin foil to avoid mess!).

Put the tray in the oven for 12-15 minutes or until the salmon is cooked through. Your fish is cooked through once it's opaque and flakes easily. Once cooked, peel the skin off the salmon and discard.

Once the onion has softened, add the curry powder, chopped garlic, ginger paste and tomatoes to the pan and cook for 3-4 minutes further or until the tomatoes start to break down. Chop the creamed coconut roughly (if required).

Meanwhile, dissolve the vegetable stock mix, tomato paste and chopped creamed coconut in 300ml of boiled water – this is your coconut stock.

Once the tomatoes have started to break down, add the coconut stock to the pan and cook for 3-4 minutes further until thickened slightly. Once thickened, add the cooked salmon to the pan, and spoon the sauce over – this is your salmon & tomato curry.

Fluff the cooked rice with a fork, add a knob of butter, the chopped dill and season generously with salt and pepper – this is your dill rice.

Serve the salmon and tomato curry over the dill rice.

Pre-heat the oven to 180°C.

Mix the Opies Stem Ginger, spring onions, tarragon and lemon in a small bowl.

Cut the filo sheets in half and divide into 4 piles. Allow 2 or 3 layers for each parcel.

Build each parcel individually brushing with butter between layers: place a salmon fillet in the centre of each square. Top each fillet with the ginger mixture, dividing it equally between each one. Season.

Wrap remaining pastry loosely around the salmon, brush with butter.

Place on a lined baking tray and bake at 180°C for approximately 20 minutes until golden.

Pre-heat your oven to 190°C.

Take the salmon and cut into strips. Ideally you need two per taco, so 16 strips of salmon.

Place the flour in one bowl, egg in another and breadcrumbs in another. Sprinkle the Cajun seasoning over the salmon, making sure each strip has a little seasoning on. Roll each strip in flour, then in the egg and finally the breadcrumbs.

Deep fry the salmon in some hot oil for about 3 minutes. Or if you’d prefer to bake it, place the breaded salmon on an oiled tray and cook for about 10 minutes, turning halfway through.

To make the naked slaw, toss the shredded vegetables together with the sesame oil, lime juice, fish sauce and olive oil, then leave to one side.

For the sauce, whiz the ingredients with a hand blander until smooth.

To serve, place some of the naked slaw into a corn tortilla, top with a couple of salmon strips and finish with the sauce and a squeeze of lime.

To make the teriyaki sauce place all the ingredients into a small pan and simmer on a low heat for 3 minutes until completely combined.

Place the salmon fillets on a lined baking tray and cover them with the teriyaki sauce, add some freshly sliced green chili and garlic cloves in their skin. Roast in the oven for 15-20 minutes depending on how you like your salmon cooked.

Remove from the oven. Sprinkle over the fresh coriander, squeeze over the lime juice and serve with brown rice. Be sure to pour over any excess juice from the baking tray.

Slice the cucumber as thinly as possible and mix with the cider vinegar, sugar and season with salt and pepper.

Leave for 30-40 minutes then drain, reserving the pickling liquid.

Pre-heat the oven to 160°C/gas mark 3.

Warm the salmon for about ten minutes in the oven, meanwhile whisk all the ingredients together for the dressing. Flake the salmon into pieces and arrange on a large serving platter with the leaves and cucumber then spoon over the dressing.