loaded mexican hasselback potatoes: purple majesty from albert bartlett.

Introducing the most interesting potatoes I've ever had the pleasure of cooking with. These lovely looking things are Purple Majesty potatoes from Albert Bartlett. Bursting with nutrients and antioxidants, the naturally purple potatoes are great to bake, mash, boil, roast... or do whatever you like really. I decided to make them in a hasselback potato, which involves slicing finely, drizzling with olive oil and baking. Then topping with delicious Mexican inspired toppings of course!

pesto salmon en croute: recipe video.

It's no secret that most of my go-to recipes involve salmon. Such a delicate ingredient that goes well with a variety of cuisines - from salmon tandoori and teriyaki noodles to featuring in pasta and risottos. It's always a winner with me! So, when Norwegian Salmon Council got in touch I couldn't wait to get creative with one of my favourite fish. Their Norwegian Salmon is available at Tesco and other leading supermarkets, and is definitely a popular choice amongst seafood fans. Established in 1876, the generations of Norwegian Salmon fishermen have always had the philosophy of being in harmony with nature. From the Arctic waters, to your table.

For this recipe, I've put together a step-by-step video too. So you can see exactly how I made the pesto salmon en croute from the addition of pesto right through to the plaited effect top. Scroll down for the video... Happy viewing!

las iguanas autumn menu, leicester.

Las Iguanas are a Latin American inspired restaurant that pride themselves of fresh, colourful and seasonal dishes. Their interiors are always vibrant and the menu and cocktail offerings fall in line with this too. I'm always impressed with their vegan and gluten free options, which are probably one of the best offerings I've ever seen from a chain restaurant. And since their menu is ever changing, I've been back to the Leicester branch a few times to try out their new dishes!

pan fried salmon with asparagus, green lentils and quinoa.

There's nothing quite like a nice fillet of pan fried fish to accompany vibrant vegetables and pulses. Salmon is one of my favourite, and either baked or pan fried with vegetables, grains or noodles is one of my go-to dishes. To try out the new Circulon Ultimum Skillet Pan, sent to me for review, I thought it made perfect sense to try out a nice pan fried salmon recipe. I've teamed the salmon with a medley of quinoa, edamame beans, green lentils, chilli, spring onions and asparagus, which I also charred in the frying pan.