6 pieces skinless salmon fillet, about 200 g each
6 basil leaves
6 slices Parma ham
100 ml dry white wine
Olive oil
2 tbsps pine nuts
Black pepper
400 g cooked fresh or frozen broad beans
20 g butter, softened
2 tbsps chopped fresh mint
4 tbsps cream

Run your fingers over the salmon and, using tweezers, pull out any stray bones. Top each piece with a basil leaf, then wrap a slice of Parma ham around the fish and, making sure the ends are tucked underneath, put all the salmon in a single lay in a large baking dish.

Pour the wine into the dish, drizzle over a little olive oil, sprinkle with the pine nuts, then grind over some black pepper. It can now be covered with clingfilm and put in the fridge until ready to cook.

Peel off and discard the tough outer skins of the beans, then put them into a processor or blender and whiz them to a purée, with the butter, mint and cream. Alternatively, mash the beans very well, then beat in the butter, mint and cream. Transfer the purée to a pan.

Preheat the oven to 220ºC. Bake the fish for about 15 minutes or until it flakes easily when tested with the point of a knife. While the fish is cooking, warm the purée over a low heat, beating in a little extra butter or cream if necessay. Transfer the salmon to warm plates and serve with the purée and some small new potatoes. (Serves 6)