John Torode and Lisa Faulkner served up tasty roast miso salmon with noodles and kimchi on John and Lisa’s Weekend Kitchen.

The ingredients are: 1 whole side of salmon, skin on.

For the Miso Glaze: 100g white miso , 1 tbsp light soy , 1 tsp sesame oil , 3 tbsp mirin and 50g soft dark brown sugar.

For the Kimchi noodles: ½ tbsp vegetable oil, 5-6 spring onions, finely chopped , 2 large spoonfuls kimchi, ½ a pack of sugar snaps, 80g frozen edamame or peas, 1 tsp ginger & garlic paste , 500g egg noodles, cooked , 1 tbsp ground chilli powder , 2 tsp sesame oil, 2 tsp soy sauce, 2 large bok choy, cut into thin wedges , 2 tbsp sesame seeds, toasted and Small bunch coriander, leaves picked.

To serve: Chilli Sauce, extra sliced spring onions, chillies and lime wedges.

See recipes by Lisa in her book titled: The Way I Cook… available from Amazon now.