John Torode and Lisa Faulkner served up tasty seared salmon with beetroot, ginger and mint on John Lisa’s Weekend Kitchen.

The ingredients for the salad are: 1 small side of salmon, skin on, A little oil, Salt and pepper, 500g jar beetroot, drained and juice reserved, 100ml beetroot juice, drained from jar, 100g red currant jelly, 1 thumb of ginger, peeled and grated, 50ml port, 50ml brown malt vinegar, Salt and pepper.

For the dressing: 30ml red wine vinegar, 75ml olive oil, 30ml beetroot juice, drained from jar, 10g sugar, 10ml lemon juice, Handful of mint leaves, torn, Good handful of watercress, Good handful of pea shoots and Lemon wedges, for serving.

See recipes by John in his book titled: My Kind of Food: Recipes I Love to Cook at Home available from Amazon now.