2 Salmon Fillets 1 tbsp Soy Sauce (reduced salt) 1 thumb sized piece of ginger grated

1 red chilli cut into rings 1 tbsp runny honey

1 tbsp finely chopped coriander 125g fresh spinach Grating of nutmeg

1 clove of garlic grated

300g potatoes sliced 50g reduced fat cheddar grated

80ml of semi skimmed milk

150ml reduced fat creme fraiche


Mix your marinade ingredients together and pop into a bag along with your salmon fillets, leave to chill for a couple of hours. Preheat the oven to 180 degrees. Pop your spinach into a large saucepan, cover and cook on a medium heat until the leaves are just wilted, shaking the pan from time to time. Pop into a colander to drain, leave to cool and squeeze out any excess water. Roughly chop and put in a bowl, grate on a little nutmeg and season. Lay half your potatoes into an oven proof dish, pop the spinach over the top, sprinkle over half the cheese, then layer the remaining potatoes on top. Mix the milk and creme fraiche together and then pour over the potatoes and spinach. Sprinkle evenly with the remaining cheese and bake for about 1 hour until golden brown and cooked through. Once your potatoes have been baking for 40 minutes, pop in your salmon and cook for 20 minutes.                                                                 J