Gennaro Contaldo served up a tasty seafood dish of salmon with mussels and crazy water sauce on Saturday Kitchen.

The ingredients are: 3 tbsp extra virgin olive oil, 2 x 150-200g salmon fillets, skin on and pin boned, 1 unwaxed lemon, zest and juice only, 150g mussels, cleaned and de-bearded (discard any mussels with broken shells and any that refuse to close when tapped), 150g cockles, cleaned and scrubbed, 1 red chilli, sliced and 2 tbsp chopped flatleaf parsley.

For the salad: 1 head radicchio, leaves separated, 25g baby spinach leaves, 3 tbsp extra virgin olive oil, 1 tbsp white wine vinegar, 1 tsp Dijon mustard and salt and freshly ground black pepper.

To serve; 2 slices Italian crusty bread.