Sherry and almond Salmon Curry

Prep everything first: chop the aromatics, measure the sherry and almond elements, and pat the salmon dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the salmon. Lower the heat, cover, and braise gently until everything is meltingly tender.

Stir in the piquillo peppers and the rest of the sherry and almond flavours, letting them cook out for a minute until fragrant.

Add the cherry tomatoes along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Finish with the chopped bay and serve while hot.