Instructions: Preheat oven to 110c/225f/Gas 1/4.

1 For the Harissa Mix: Heat a frying pan and dry roast a pinch of turmeric, ground cumin, ground coriander and chilli powder for 30 seconds. Add the chilli and lime zest. Mix in a mortar and pestle with juice of 1/2 lemon and the chopped fresh coriander until well combined. Season and keep to one side.

2 Peel and dice half the potato. Boil a pan of salted water and cook the potato until soft. Drain the potato and in the same pan melt the butter.

3 Put the potato in the pan and, keeping 1 tbsp harissa mix, add the rest to the potato. Mash and keep warm. Grate the other potato half.

Season.

4 Heat a shallow frying pan with 1 tbsp olive oil. Spread the potato into the pan and cook for 2-3 minutes until golden on both sides.

Keep warm.

5 Boil a pan of salted water and add 1/4 bean medley as per the packet. Drain and process with the spices and 2 tbsp olive oil until combined. Put aside.

6 For the Sweet and Sour Sauce: Boil a pan of salted water and cook two handfuls of broad beans with one handful of peas until tender.

Drain.

7 In a bowl mix the white wine vinegar, 1 tbsp lemon juice, icing sugar and 2 tbsps olive oil. Add the beans and peas and mix together.

Keep to one side.

8 Julienne the fennel and chop the trimmings. Place in a small bowl with the juice of 1/2 lemon and 2 tbsps olive oil. Mix together and season.

9 Cut both ends of the salmon, leaving the thick middle fillet to one side. Skin and cut the salmon ends into thin strips. Place in a bowl with the zest and juice of 1/2 lime. Layer the salmon strips on a plate followed by the fennel. Serve with the sweet and sour sauce.

10 Scale the middle salmon fillet, score and drizzle with 1 tbsp olive oil. Put a pinch of turmeric, cumin, coriander and chilli in an ovenproof frying pan with 1 tbsp olive oil.

11 Put the salmon skin-side down in a pan and transfer to the oven for 10-12 minutes. Serve with the mashed potato, spicy bean sauce, potato rosit and sweet and sour sauce with beans.

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