Inspired by Matthew Tomkinson's time at Ockenden Manor, this salmon with cabbage recipe has since been adapted but it remains a winner - a fragrant, virtuous option for a midweek supper.
Begin by preparing the sweet and sour cabbage. Sprinkle the cabbage with a generous pinch of salt and leave to stand in a colander for 1 hour. Rinse well under cold water and drain
Heat the sesame oil in a pan and stir-fry the cabbage for 30 seconds. Add the sugar and leave to caramelise, then add the vinegar, sherry, ginger, chilli and sultanas and cook over a high heat for a few minutes until all of the liquid has evaporated. Season and leave to cool
To prepare the sauce, simmer the honey and vinegar together in a pan until the mixture thickens and darkens in colour slightly. Add the coriander, mustard and oil and stir through
Add all of the spices and simmer for 1 minute, then leave to cool. Boil the chicken stock, add the honey and spice mixture and reduce slightly to achieve a sauce-like consistency. Pass through a sieve into a pan and set aside
Place a large, non-stick frying pan over a high heat and add a dash of rapeseed oil. Once hot, season the salmon well and sear skin-side down until crispy. Turn over, remove from the heat and allow to rest - the residual heat should cook the fish to rare. If you prefer your salmon cooked through, keep the stove on and fry the other side of each fillet
rapeseed oil
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Trim the roots from the pak choi, break down into individual leaves and wash thoroughly. Heat a dash of rapeseed oil in a hot wok or pan and stir-fry the pak choi leaves for 1-2 minutes until tender
Reheat the cabbage and divide evenly onto warm plates. Place the pak choi leaves next to the cabbage and arrange the salmon on top. Pour the spicy sauce over each plate and serve immediately
Matthew Tomkinson was always destined for great things. Starting his career in 1998 at a vegetarian restaurant in Cheshire, Tomkinson went on to win the prestigious Roux Scholarship in 2005 (at 29).
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