Salmon, Peas and Kumara

Peel the kumara (sweet potato) and cut into chips, as long as the kumara and 1 cm in thickness. Place the chips in a bowl and coat with one tablespoon of oil and sprinkle with salt and pepper. Next arrange the chips on a baking tray, place in the oven at 200c and cook until golden brown (about 35 minutes depending on your oven), turning as needed.

Take the avocado, peel and remove the seed. Next place into a blender or food processor with the coriander leaves, frozen peas and lemon juice and blend into a mashy mix, add a little water if need be.

Take the salmon steaks and pull out any bones (you can always ask your fishmonger to do this for you), sprinkle with salt and pepper . Heat a fry pan with the remaining oil, nice and hot. Place the salmon steaks in the pan skin side down and cook for 3 minutes, turn over and cook for a further 4 minutes, this should produce nice medium rare steaks.

Rest the salmon for a further 4 minutes after cooking. Once rested arrange the salmon, kumara chips and pea mix on a plate and enjoy.