SALMON MADE SPECIAL

If you're bringing food along to a gathering this summer, whether it's a street or garden party, Tom Kerridge has just the recipe you need

- Tom Kerridge

I love big get-togethers. After all those lockdowns, it's wonderful to feel the energy that's created when friends and family share food - that mix of generations and personalities, and kids running around making happy noise. It's a celebration of life. But, how do you feed them all?

I've always felt that the crowd-pleasing barbecue favourites, like sausages and burgers, are stressful for the cook, who has to stand there grilling one of everything. If you throw some steaks into the mix, you've then got to make sure they're cooked how everyone likes them. No, thanks - it's meant to be my day off! What you want is a centrepiece that can be thrown in the middle of the table for everyone to help themselves. That's where my side of salmon comes in. I cook it slowly so it stays succulent, and there's no need to wrap it in foil or splash over any wine - just add a few slices of lemon and some herbs, and that's all you need. I can't help but add a few extra touches for presentation, as these make all the difference. Peeling off the skin and scraping away the pesky grey meat no one likes will also make it the best piece of salmon you've ever tasted. It's guaranteed to keep a crowd happy, especially with easy-to-make new potatoes on the side.

"It's wonderful to feel the energy that's created when friends and family share food - that mix of generations and personalities, and kids running around"

Slow-roasted salmon with potato salad & dill & mustard mayonnaise

Serve a crowd of up to 10 with this salmon side, or feed even more by buying a larger piece of salmon and cooking more potatoes.

SERVES 8-10 PREP 15 mins