Matt Tebbutt served up a tasty salmon meatball soup with salad bag pesto, potato and lettuce on Saturday Kitchen.

The ingredients for the salmon are: 300g salmon, skin on, 1 tsp Dijon mustard , 1 tbsp mayonnaise , 3 spring onions, chopped, ½ lemon, juice only, dash olive oil, salt and freshly ground black pepper.

For the soup: dash olive oil, plus extra for drizzling, 1 potato, diced, skin on (or a few small salad potatoes), ½ Cos lettuce (or other lettuce), shredded, 1 garlic clove, sliced , pinch chilli flakes and 300ml vegetable stock.

For the pesto: 1 leftover salad bag rocket, watercress and spinach mix , 50g Parmesan or other hard cheese, grated, 1 tsp Dijon mustard, 1 tbsp red wine vinegar , 4 tbsp olive oil, to taste and 25g pine nuts.

See recipes by Matt in his book titled: Weekend: Eating at Home: From Long Lazy Lunches to Fast Family Fixes available from Amazon now.