It’s a hot day, you can’t be bothered to cook, so you turn to the larder and you spot a can of salmon; well this is what you can do with it…

½ cucumber, peeled, seeded and cut in 1cm (1/2”) chunks

3 shallots, thinly sliced

200g cherry tomatoes, halved

1 carrot, peeled and finely sliced

12 mint leaves, shredded

1 small bunch coriander, rough chopped

2 baby gem lettuces, each cut into 8 wedges

1 large can of Alaska wild salmon, drained

For the dressing:

Juice of 3 limes

1 tbsp soy sauce or tamari

1 tspn ketcap manis

1 tspn soft dark brown sugar

1 tbsp sweet chilli sauce

1. Combine all the ingredients for the dressing in a clean jam jar and shake to combine.

1. Combine the cucumber, shallots, cherry tomatoes, carrots and herbs and toss with enough dressing to coat.

1. Arrange four pieces of gem lettuce in the bottom of each of four bowls, top with the dressed salad, then break up the salmon and scatter over the top, drizzle any remaining dressing over the salmon pieces.

TIME TABLE               to table in 15 minutes            PREP:                          15 minutes

CHEF’S TIP              an excellent salad for left over roast beef or chicken

We like Cauliflower cheese, we like cheese on toast, why not combine the two.  My friend Merrilees Parker reckons it’s her recipe, I reckon it’s mine, I guess we’ll have to fight it out one day, it doesn’t matter it’s very pleasant and so is she

1 small cauliflower, broken into small florets

175g (6oz) mature cheddar, grated

splash of beer if you happen to be drinking one

1 tsp Worcestershire sauce

2 tsp English mustard

4 tbs crème fraiche

2 free-range egg yolks

4 slices crusty wholemeal, only toasted one side

salt and ground black pepper

1. Pre-heat the grill to hot

1. Place cauliflower in a glass bowl, add 1 tablespoon of water, cover with cling film and blast in the microwave on full power for 4 minutes, keep warm

1. Meanwhile place the cheddar, beer, Worcestershire sauce, mustard and crème fraiche in a non-stick saucepan and over a low heat, stir until you have a smooth sauce. Remove from the heat and add the egg yolks, stir to combine, season to taste.

1. Drain the cauliflower of any moisture, then mash to form a very rough puree, season, then fold in enough of the cheese sauce to bind the cauliflower. Spoon onto the untoasted side of the bread and bash under the grill until golden brown, about 2 minutes.

TIMETABLE             to table in 20 minutes

PREP                          5 minutes

COOKING                 15 minutes

CHEF’S TIP              Mixture can be made ahead, then I suggest you pre-heat the oven to 200°c/Gas 6 and cook on toast for 10 minutes.  If you are a very strict vegetarian, you’d better leave out the Worcestershire sauce.