- 800g mixed roots, such as carrot, parsnips and celeriac, cut into chips
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 salmon fillets, about 140g/5oz each
- 2 tsp chopped fresh tarragon
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
- large glass white wine (about 250ml)
- 400g young spinach leaves
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- a little freshly grated nutmeg
One of the most useful of spices for both sweet and savoury…
Heat oven to 200C/fan 180C/gas 6. Steam or boil the roots for 5 mins, drain well, then pat dry. Pour 1 tbsp of the oil into a non-stick roasting tin, then put in the oven to heat up. Add the roots, toss to coat them with oil, then return to the oven for 20-25 mins, shaking the pan halfway through until the chips are crisp and golden.
Meanwhile, cook the salmon. Sprinkle each fillet with a little tarragon, salt and pepper. Heat the remaining oil in a large non-stick frying pan, add the salmon, flesh-side down, then cook for a few mins until the flesh is starting to colour. Flip the fillets over, then cook for a few mins more. Pour in the wine and bring to the boil. Simmer the salmon in the wine, basting occasionally for 5-7 mins until the salmon is cooked and the sauce is slightly thickened.
Boil a kettle of water. Put the spinach in a large colander, then pour the water over the leaves until wilted. Press out as much water as possible, then season the spinach with a little nutmeg.
Divide the spinach between 4 warm plates, then top with the salmon. Pour a little sauce over each, then serve the chips alongside.