Forget fancy terrines and delicate jus, if you want to impress chef Tony Singh, just heat up some baked beans and offer him some sparkling company.
“All the cooking on television is a double edged sword,” the Edinburgh-based chef explains. “It’s good it’s got people enthused again and looking at stuff. But on the opposite side, people are anxious because it can be quite technical.”
Keen to take away the mystique surrounding cooking, Singh is a big advocate of using store-cupboard ingredients and just having a crack in the kitchen and his new book ‘Tasty’ has lots of accessible recipes. Here’s one to try.
baked salmon parcels
4tbsp maple syrup
Juice of 1 lime
1tbsp chopped fresh ginger
1tbsp chopped coriander; 1tbsp chopped dill
1/2 red Thai chilli, chopped (or 1/2 a regular red chilli)
4 x 170g salmon fillet, skinned and boned; 1tbsp sesame oil
1 red pepper, finely sliced
8 spring onions, sliced finely
4tsp chopped pickled ginger
Sea salt and freshly ground black pepper
Preheat the oven to 200C/gas mark 6. In a bowl mix the maple syrup, lime juice, fresh ginger, herbs and chilli and put to one side.
Rub the salmon with the sesame oil then season each fillet.
Take four sheets of greaseproof paper and divide the spring onions and red pepper between them, putting them in the centre of the foil. Place each salmon fillet on top and divide the pickled ginger between them. Bring the sides of the paper up and crimp to create an open parcel, pour on the maple mixture, then seal the tops of the parcels.
Place on a baking tray in the oven for 10-15 minutes, or until the salmon is cooked.
Serve the salmon directly from the parcel, so guests get that great aroma when they open up the fish.