FOOD: Try these quick and easy mid-week suppers including Wild Alaskan Salmon Noodle Supper and Roasted Tomato Tart with Rocket and Parma Ham.

Wild Alaskan Salmon Noodle Supper

SERVES 2

  • 1 x 418g or 2 x 213g cans red or pink wild Alaska salmon
  • 1 tbsp vegetable oil
  • 1 bunch spring onions, finely sliced
  • 1 yellow pepper, thinly sliced
  • 200g (7oz) mangetout, halved
  • 2 x 150g packs ready-to-use noodles
  • 1 tbsp Thai red or green curry paste
  • 200ml carton coconut cream
  • Salt and freshly ground black pepper
  • Chopped fresh coriander Drain the salmon, reserving the liquid. Remove the skin and bones, if desired, then break the salmon into large chunks. Set aside.

Heat the vegetable oil in a wok or large frying pan. Stir-fry the spring onions, pepper and mange tout for 3-4 minutes.

Tip in the instant noodles and add the curry paste, coconut cream and reserved salmon liquid. Cook over a low heat, stirring occasionally, for 2-3 minutes.

Stir in the salmon. Season with coriander and serve.

Roasted Tomato Tart with Rocket and Parma Ham

Serves 4 - 6

  • 12 plum tomatoes, halved
  • salt and black pepper
  • 1 teaspoon dried oregano
  • olive oil and balsamic vinegar
  • 1 x 500g pack puff pastry
  • 100g (4oz) mascarpone
  • 2 handfuls wild rocket
  • 1 x 85g pack Parma Ham Preheat the oven to 180C. Arrange the tomatoes, cut side up, in a roasting pan. Season, sprinkle with oregano, then drizzle with olive oil. Roast for 20 25 minutes.

Roll out pastry on a lightly floured surface, trimming to a rectangle measuring 30 x 20cm. Lift onto a lightly greased baking sheet.

When tomatoes are cooked, remove from oven and keep warm. Increase the oven temperature to 200C. Bake the pastry for 15 -18 minutes until well-risen and golden brown.

Let the cooked base cool and press the surface down. Top with tomatoes, mascarpone, rocket and small slices of Parma Ham. Drizzle with oil and balsamic vinegar. Serve whilst warm.