Organic salmon fillets, sprinkled with a little salt and pepper,
wrapped loosely in tin foil and cooked at 180 degrees for 12-15 minutes.
Heat a little groundnut oil in a large wok/pan over a medium heat and add 1 tbsp sesame oil, a little crushed garlic, finely sliced chilli, and the pak choi. Toss until coated and clamp a pan lid over them. Reduce the heat and cook for 5 minutes, tossing occasionally, until the leaves have wilted but the stem remain crisp.