Ingredients

• 800g/1lb 12oz celeriac
• peeled and cut into 2cm/¾in-thick chips
• 2 tsp olive oil
• 1 unwaxed lemon
• finely grated zest and juice
• 4 x 120g/4½oz skinless salmon fillets
• 4 x 40g/1½oz slices Parma or other air-cured ham
• 20 cherry tomatoes
• ideally on the vine
• 200g/7oz mangetout
• 200g/7oz Savoy cabbage
• thinly sliced
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• Put the celeriac chips on a very large baking tray
• season with salt and pepper and toss in the oil. Roast for 20 minutes.
• Sprinkle the lemon zest over the salmon
• season with black pepper and squeeze over the lemon juice. Wrap each fillet in a piece of ham.
• Add the fish and cherry tomatoes to the baking tray and bake for a further 10 minutes
• or until cooked through.
• Meanwhile
• steam the mangetout and cabbage for 2–3 minutes
• or until tender. (If you don't have a steamer
• you can place the cabbage and mangetout in a large metal colander over a saucepan of boiling water
• covering the vegetables with a lid.)
• Serve the fish with the celeriac chips
• mangetout
• cabbage and roast tomatoes.