Asian-style salmon noodle broth beansprout salad, lychee dessert

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Step 1

TO START Get all your ingredients and equipment ready. Fill and boil the kettle. Turn the oven on to 250°C/480°F/gas 9.

Step 2

SALMON Peel a 2cm piece of fresh ginger, 2 cloves of garlic and a small red onion. Roughly chop and put into a liquidizer with ½ a red chilli and 1 tablespoon of soy sauce. Squeeze in the juice of 2 limes and blitz to a slurry. Taste to check the balance of sweet and salty, then put into an earthenware dish or a tin that will snugly fit the salmon. Add a couple of lugs of olive oil and put the salmon, skin side up, in the dish. Sprinkle a little five-spice and black pepper over the skin and whack into the oven on the top shelf for 18 minutes, or until beautifully cooked through.

Step 3

SALAD Set aside a few coriander sprigs for garnish, then pick the leaves off the remainder and put them into a large bowl. Finely slice the stalks, then add to the bowl with the beansprouts and set aside. Put a large frying pan on a low heat.

Step 4

BROTH Put a large saucepan on a medium heat. Trim and finely slice 4 spring onions, and put into the pan with a good lug of olive oil. Finely slice a red chilli and add to the pan, then stir and crush in 2 unpeeled cloves of garlic. Peel and finely grate in a 2cm piece of fresh ginger. Mix well.

Step 5

SALAD Wrap the cashews in a clean tea towel and bash with a rolling pin or against the worktop, then put in the empty frying pan. Add a lug of olive oil, toss and leave to toast. Toss occasionally until golden.

Step 6

BROTH Stir 1 teaspoon of five-spice and 3 teaspoons of cornflour into the pan of spring onions. Pour in 900ml of chicken stock and add 200g of sugar snaps. Turn the heat up to high, bring to the boil, then taste and correct the seasoning with soy sauce. Add the noodles and pop the lid on.

Step 7

SALAD Check the cashews; they should be golden by now, so remove the pan from the heat, add a good drizzle of honey, then toss and set aside.

Step 8

LYCHEE DESSERT Flip the chopping board over. Cut a small handful of blueberries in half and put into a large bowl with the rest of the whole blueberries. Tip the lychees into the bowl with some of their juices. Stir, then take to the table.

Step 9

SALAD Finely slice the chilli half. Speed-peel the mango, then slice, clank and chip away at the flesh and add to the salad with the sliced chilli. Tip the honey-toasted cashews over the top. Dress with lugs of soy sauce, extra virgin olive oil and sesame oil, and the juice of 1 lime or lemon. Toss with your hands (but be careful in case the cashews are still hot).

Step 10

LYCHEE DESSERT Wrap the sesame snap packs in a clean tea towel and whack them against a worktop to smash them to a powder. Tip out into a small bowl and take to the table with the ice cream.

Step 11

TO SERVE Take the broth and the salad to the table. Remove the salmon from the oven, sprinkle over the reserved coriander and take straight to the table. Use tongs to divide the noodles and broth between the bowls. Top each one with a piece of salmon and some spoonfuls of the delicious sauce from the roasting tin.

Step 12

LYCHEE DESSERT When ready, assemble the puds by layering up a couple of scoops of ice cream with the fruit in 4 little cups. Drizzle over the juices from the bowl, top each cup with a couple of fresh mint leaves and scatter over the crushed sesame snaps.