Sweet Potato Lentil Stew

Cut the wild salmon fillet into bite-sized pieces and mix together with the zest and juice of half of the lemon. Season with salt and pepper.

Peel the sweet potatoes and parsnips and cut into cubes. Cut the broccoli into florets.

Bring 1lt of vegetable stock to the boil, add the lentils, sweet potatoes, parsnips and broccoli and cook covered for approx. 5-7 minutes.

Meanwhile, chop the coriander leaves coarsely and roast the sesame seeds in a small non-stick pan until golden brown.

Put the wild salmon fillet pieces carefully into the stew and simmer for about 5-7 minutes. Add the cream into the stew and season with salt and pepper as well as the remaining lemon zest and juice.

To serve, layer the stew into soup bowls and garnish with coriander and sesame seeds.