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Start by making the green pea relish. Blitz green peas in a blender with 1 tablespoon of the mustard oil, green chillies, ginger, garlic, salt, and sugar, until finely pureed. Heat the remaining mustard oil in a pan over a medium heat, when the oil is hot add the mustard seeds and curry leaves. Remove the pan from the heat when the mustard seeds begin to pop and the curry leaves begin to crackle and add to the pureed peas. Season to taste and dress with lime juice. To make the first marinade mix all the ingredients in a bowl. Pat the salmon dry with kitchen paper and apply the marinade using your fingers. Put to one side to marinate for 15 minutes. Then prepare the second marinade. Using your fingers, form a paste with the cheese in a small bowl. Adding a tsp of flour will help prevent lumps being formed. Mix in the yoghurt and dill and make a smooth paste, finally adding the chillies, wholegrain mustard and the cream. Then preheat the oven to 180C/gas mark 4. Heat vegetable oil in a large ovenproof pan over a medium-high heat and sear the fillets for 1 1/2 minutes on each side. Then remove the fillets from the heat and coat with the second marinade, cooking the fish in the oven for 10-12 minutes. To serve spoon green pea chutney onto plates with the salmon fillets and arrange the vegetable shavings over the pea relish and season with mustard oil. Then pipe some of the fresh mango puree around each plate and serve immediately.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
Long carving blade — thin slices of roast, turkey, ham
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
Long carving blade — thin slices of roast, turkey, ham