Wow, this is an impressive salmon dinner. It's definitely fancy, so perfect for a special meal like an anniversary, Valentine ...

The semolina on top of the salmon gives a lovely crust and the paprika adds to the flavour and colour. The sauce is bursting with sharpness and samphire is a lovely, salty, green plant that grows ...

Sauce will keep in an airtight container in the fridge up to 2 weeks. Before serving, gently reheat in a small pan to just a little warmer than room temperature. Make the salmon: Preheat oven to ...

Peel and cut the celeriac into 1cm chunks and place in a pan. Cover with cold water, add the vinegar and boil until soft. Drain well and pat dry. Heat a tablespoon of the oil in a pan and when hot ...