In the mission to increase our intake of fish and vegetarian meals, I disappointed myself by defaulting back to salmon. This was largely due to the beetroot and lentils and cabbage rolls being served up to mixed reviews.

Monday night is hockey night, with my daughter returning home ravenous after two hours training. My goal then was to offer up something that would satisfy her (and everyone else's) appetite without any consternation. Salmon is always a sure bet.

I took inspiration from another BBC Good Food Magazine recipe in the January 2020 issue, harissa salmon with lemon couscous adapting it to suit our preference for giant couscous and the fact that I couldn't find any preserved lemons. Instead I grated lemon zest into the couscous (while forgetting to add the mint and coriander!)

Having flicked through Ottolenghi's Simple book this evening, I'm now on the hunt for preserved lemons. If anyone spots them in the Scottish Borders - please let me know...