Ravinder Bhogal served up tasty confit salmon with a pomegranate and pistachio crust, spicy garlic shoestring fries, and a green mint and coriander chutney on Saturday Kitchen.

The ingredients for the masala salt are: 1 tsp cumin seeds, 1 tsp coriander seeds, 1 tsp cardamom seeds, 1 tsp fennel seeds, 1 tsp black peppercorns, 1 cinnamon stick, 1 blade mace and 4 tbsp sea salt.

For the confit salmon: 600g side sushi-grade salmon, skinned and pin-boned, 500ml olive oil, sea salt and freshly black pepper, For the mint and coriander chutney, ½ tsp cumin seeds, large handful fresh mint leaves, large handful fresh coriander leaves, 1 green chilli, roughly chopped, 1 tsp caster sugar, ½ lime, juice only and 150g Greek-style yoghurt.

For the crust: 100g shelled pistachios, roughly chopped, large handful finely chopped fresh coriander, 1 small red onion, very finely chopped, 1 red chilli, seeds removed, finely chopped, 50g mung bean sprouts, 1 small pomegranate, seeds only, 1 tsp chaat masala (Indian spice mix), 1 lime, juice only and 4 tbsp extra virgin olive.

For the spicy garlic shoestring fries: 500g Maris Piper potatoes , rapeseed oil, for deep frying, plus 1 tbsp extra, 4 garlic cloves, very finely chopped, 1 heaped tsp pul biber (also known as Aleppo pepper), 1 unwaxed lemon, zest only and sea salt, to season.

See recipes by Ravinder in her book titled: Jikoni: Proudly Inauthentic Recipes from an Immigrant Kitchen available from Amazon now.