Salmon

These subtly spiced crumpets have all the flavours of kedgeree but are much quicker to make; ideal for brunch on Christmas morning

Fresh fish is a popular source of protein and salmon in particular suits curries, thanks to its meaty texture. A final squeeze of lime adds a pleasant tartness.

The zippy sauce on these loaded flatbreads also works as a salad dressing or drizzled over a bowl of soup.

This dish, with its zingy citrus fish flavours combined with the smoky heat of the Mexican-inspired potatoes, is crying out to be served on a sunny summer evening

The seasoned salt made for this recipe is a take on Japanese gomasio seasoning. Making a big batch means you can use it to finish other dishes, or as part of a crispy coating for fish or chicken

Roasted radishes add a lovely pop of colour and sweetness to this Scandi-inspired meal. Some crispy toasted rye bread goes great on the side

Make a big batch of the butter, then refrigerate it for future meals. It’s great for adding flavour to other fish or meat, stirred into pasta or used as a spread in the ultimate sarnie

Crispy fast-roast potatoes and silky slow-roast salmon make for a divine combination of textures and, unlike most roasts, this zesty spring sensation is on the table in under an hour

Umami-rich miso and soy combine with ginger and brown sugar to make an incredibly moreish glaze for salmon, surrounded by a rainbow of roast root veg. Perfect for informal entertaining