When it comes to meal planning and feeding my family, I’ve found myself in a bit of a funk recently. I love food and I enjoy cooking, but even I get bored and run out of inspiration occasionally. When I do, I often decide to ditch my usual recipe books and have rifle through the vast collection of food magazine clippings I’ve managed to amass over the years.

This dish, taken from an ancient edition of Sainsbury’s Magazine, is exactly the kind of food I love; lots of colourful veg, full of flavour and simple to prepare. We eat a lot of fish, and the fact the salmon remains relatively plain atop its bed of sweet potato, onion and chickpeas, means I was able to retrieve an ‘uncontaminated’ portion for the fussiest member of the family, Jesse. 

You will need:

• 4 medium sweet potatoes, peeled and cut into chunks
• 1 red onion, cut into wedges
• 250g cherry tomatoes, halved
• 1tbsp medium curry powder {I mixed up my own using this recipe}
• 2 tbsp olive oil
• 1 x 410g tin chickpeas
• 4 skinless salmon fillets
• a large handful of young-leaf spinach

1. Preheat the oven to 200C/Gas 6. Tip the sweet potatoes into a large, shallow roasting tin, add the red onion, tomatoes, curry powder and drizzle over the oil. Season and toss everything together then spread out in the tin. Roast for 30 minutes.

2. Stir in the chickpeas and top with the salmon. Season and roast for 10-12 minutes or until the fish is just cooked and the vegetables are tender. Remove the salmon, stir in the spinach and allow it to wilt before replacing the fish. Serve immediately.

I think this recipe could definitely form the basis for some delicious variations. How about potato gnocchi, red onion, courgettes, a handful of olives and some lemon wedges for something a little more Mediterranean in flavour?

Love Audrey xxx