Anna Haugh served up a tasty soda bread (baked in a tin) with salmon, chickpeas and watercress recipe on Saturday Kitchen.

The ingredients are: 2 × 100g salmon fillets, 200g tinned chickpeas (drained weight), drained, 40g extra virgin olive oil, 100g frozen peas, 2 lemons, finely grated zest and juice, 80g watercress or rocket, sea salt and freshly ground black pepper.

For the soda bread: 30g salted butter, plus extra for the tins, 300g coarse wholemeal flour, plus extra for the tins, ½ tsp bicarbonate of soda, 1 tsp baking powder, 25g demerara sugar, 1 tsp fine sea salt, 1 free-range egg, lightly beaten, 700ml buttermilk and butter or smoked salmon, to serve (optional).

See more fish recipes in the book titled: Heart-Healthy Fish Recipes available from Amazon now.