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Available for over a year

Salmon and Spring Veg Traybake: (Serves up to 4) Ingredients: * 3-4 tbsp Rapeseed oil * 2-3 Scottish salmon fillets * Roughly 10 new potatoes or Jersey royals pre-cooked and air dried in a colander * sea salt and cracked black pepper for seasoning * 3 slices of bacon chopped into lardons * half a leek sliced thinly * A few handfuls of frozen petit pois peas defrosted and drained * lettuce leaves ( about half ) I used a curly leaf lettuce but you could use little gem, cos or romaine * a handful of flat leaf parsley chopped roughly * A couple of basil leaves finely chopped * a handful of chives finely chopped * 3-4 spring onions sliced into 1,1/2 inch sized chunks * 1 tsp of a chicken gel pot stock * approximately 200 ml water * A good splash of dry white wine, I used a sauvignon blanc. * cracked black pepper to season Dressing * 1 tsp honey * half tsp dijon mustard * A squeeze of fresh lemon juice * 3 tbsp extra virgin olive oil Method : * Cook new potatoes until soft if not already done so and air dry in a colander * Pre heat oven to 190-200c * Slice cooked potatoes or crush and place in a roasting tin along with the salmon. Drizzle some rapeseed oil over and season with salt and pepper. Place in oven for approximately 15 mins. * In the meantime, fry off the bacon lardons in rapeseed oil and fry for a couple of minutes. Then add the spring onions and leeks and fry until starting to soften and colour. * Add in your stock, wine and water and cook down for a couple of minutes. Pop in your peas, stir and then place your lettuce leaves in and allow to wilt down for a couple of minutes. * Then add your herbs to the mixture. * Serve together and add dressing as required. All is needed now is a crisp glass of wine and a crusty baguette to mop up the juices.