Ingredients

Ingredients For the pasta sauce

• 1 large aubergine, diced

• rice bran oil, for frying and deep frying

• 1 large red onion, finely diced (reserve 1 tbsp for cooking the salmon)

• 1 orange pepper, seeds removed, flesh finely diced (reserve ½ tbsp for cooking the salmon)

• 1 yellow pepper, seeds removed, flesh finely diced (reserve ½ tbsp for cooking the salmon)

• 2 red chillies, seeds removed, flesh finely diced (reserve 1 tsp for cooking the salmon)

• 1 clove garlic, crushed

• 500g/1lb 2oz Italian plum tomatoes, skin removed, flesh finely chopped

• 1 ripe avocado, diced

• 2 tsp sugar

• 2 tbsp balsamic vinegar

• sea salt and freshly ground black pepper

• 2 tbsp crème fraîche

• 1 small bunch coriander, chopped leaves only

• 150g/5oz rocket

For the pizza topping

• 1 x 400g/14oz can chopped tomatoes

• 1 small bulb garlic, cloves separated and peeled

• 4 tbsp olive oil

• bunch oregano, chopped leaves only

• handful rocket leaves

For the pizza dough

• 275ml/10fl oz tepid water

• 5cm/2in cube of fresh yeast or 1½ tsp quick yeast

• 2 tsp salt

• 6 tbsp extra virgin olive oil, plus extra for kneading and greasing

• about 500g/1lb 2oz strong white bread flour

For the pasta

• 200g/7oz fresh tagliatelle

• 2 tbsp extra virgin olive oil

For the salmon

• knob of butter

• 4 x 100g/4oz salmon fillets, skin on

• reserved diced vegetables (see above)

Description

Feed A Hungry Foursome With This Spread Of Spicy Pasta, Homemade Pizza And Crisp-skinned Salmon Fillets.

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