Oriental salmon

Place the salmon fillets in a tin or ovenproof dish and drizzle generously with the light soy sauce and toasted sesame oil.

Slice the preserved ginger thinly and place three slices on top of each fillet, then spoon a teaspoon of syrup from the jar over each.

Add a generous slug each of dry sherry and white wine. Sprinkle over the capers and a good grinding of black pepper. Sprinkle lightly with dried tarragon or a few fresh tarragon leaves.

Cover with foil and bake in the oven at 160 fan for 20 - 25 minutes depending on the thickness of the salmon fillets.

Garnish with fresh watercress leaves to serve.