••
SERVES 4
320g/11oz deseeded butternut squash, cut into chunks
3 tbsp olive oil
¼ tsp crushed dried chillies, plus extra for sprinkling
4 salmon fillets
juice of ½ lemon, plus wedges to serve
½ onion, finely chopped
320g/11oz/2 cups peas
1 ½ tbsp sherry
2 tbsp crème fraîche
salt and freshly ground black pepper
Preheat the oven to 190°C/375°F/Gas 5. Put the squash in a baking dish, drizzle with some of the oil, season with salt and sprinkle with some dried chillies. Roast for about 25 minutes until tender. About 10 minutes before it is ready, preheat the grill. Put the salmon fillets on the grill rack, squeeze the lemon juice over and season with salt and pepper. Grill for 3–5 minutes on each side until the fish is just cooked through. Meanwhile, gently fry the onion in the remaining oil for about 4 minutes. Add the peas, dried chillies and sherry, bring to the boil, then cover and simmer for about 5 minutes until the peas are cooked through. Tip into a food processor and blend to a rough mash, then stir in the crème fraîche and season to taste with salt and pepper. Serve with the salmon and squash with lemon wedges for squeezing over.