It’s time to start stashing away recipes for a social summer. This salmon dish is sure to impress your friends and family this spring/summer, for the perfect opener to any dinner party.

Serves 10

For the Salmon

• 1 Side of Pin-boned Skin On Organic Scottish Salmon (approximately 1.4kg) 
• 350g Salt
• 350g Sugar
• 2 Bunches of Dill
• 1 Lemon (zest)
• 1 Raw Beetroot (grated)

Note - the ratio can be altered depending on the weight of the salmon.

For the Slaw

• 2 Fennel Bulbs
• 2 Braeburn Apples
• 4 Sprigs of Parsley
• Salt
• 1 Lemon
  
• 1 Tbsp Olive Oil
  
• Edible Flowers
  
• Rapeseed Oil

Mix the salt, sugar, 1 bunch of the dill, lemon zest and beetroot together in a bowl.

Cover the side of salmon with the mixture, cover with cling film and place in the fridge to cure for 48 hours.

Take the salmon out of the fridge and wash thoroughly with cold water. Chop the remaining bunch of dill and sprinkle over the salmon before returning it back to the fridge until ready to serve.

Thinly shave the fennel and add to a bowl with a sprinkle of salt to soften.

Julienne the apples and finely chop the parsley.

Discard any liquid from the fennel and add in the apple and parsley. Mix together and dress with lemon and olive oil.

To plate your dish, thinly slice the salmon width ways, and ribbon 3 slices onto the plate. Add a small handful of the salad and garnish with edible flowers and a drizzle of rape seed oil.

Jaz from The Wild Fork has kindly shared a delicious dessert recipe with us. It combines a sweet strawberry jelly with creamy vanilla yoghurt panna cotta to create a vibrant and refreshing treat.

"These would be my desert island dessert essential. They look divine, taste so naughty but are pure goodness, and are fun to make too. They make the perfect tea party centrepiece, and your friends won’t believe they are good for you!"

Makes 6 Mini Tarts

For the base:

• 100g raw unsalted almonds
• 90g plain oatcakes
• 90g dried dates, pitted
• 1 tbsp coconut oil
• 4 tsp unsweetened cocoa powder
• 2 tsp maple syrup
• Pinch of sea salt

For the filling:

• 2 x 400ml cans full-fat coconut milk, chilled
  
• 3 tbsp set honey
  
• ½ tsp vanilla extract
  
• Pinch of sea salt
  
• 18 fresh cherries, halved and pitted
  
• 50g raw unsalted pistachio nuts, cut into slivers