Ahead of this year’s Ideal Home Show in partnership with NatWest has shared a recipe from chef, Dean Edwards who will be attending the show.
Deans’ ethos on food is that it should be achievable, simple and taste fantastic. Dean’s inspiration comes from across the globe but always using ingredients familiar to us all.
The Ideal Home Show, in partnership with NatWest, the world’s longest running exhibition, will return to Olympia London from Friday 11th to Sunday 27th March 2022. Dean Edwards will be at the show on Monday 14th March. For more information and tickets, please visit idealhomeshow.co.uk
The world’s longest running exhibition and home and interiors show, Ideal Home Show in partnership with NatWest, is back at Olympia London between March 11 and 27.
Celebrating its 114 th birthday, the show is showcasing over 600 exhibitors with new products and household favourites across interiors, homeware, style and garden.
The Ideal Home Show, in partnership with NatWest, is supported by ITV for the first time with 100’s of free talks, shopping and two full-scale show homes to explore.
Visitors will spot famous faces from their TV screens sharing top tips, advice and demos including:
· Laurence Llewelyn-Bowen , interior designer and TV personality
· Martin Lewis , financial journalist and broadcaster
· Phil Spencer , TV personality and presenter
· Matt Tebutt , chef, and TV food presenter
· Lisa Faulkner , actress, presenter and celebrity chef
· John Whaite , The Great British Bake-Off winner
· Dominic Chinea , master metal work
· Rosemary Shrager, chef and TV presenter
· Olly Smith, drinks expert and TV presenter
Dean Edwards - Pesto Baked Salmon Fillets (serves 4)
- 500g new potatoes halved and par boiled for 10 minutes
- 1 tbsp. olive oil
- 1 red pepper deseeded and cut into 8
- 1 green pepper deseeded and cut into 8
- 2 small red onions peeled and quartered
- 150g cherry tomatoes on the vine
Fresh Pesto:
Large bunch fresh basil
½ clove garlic
50g toasted pine nuts
50g Parmesan
Lemon juice to taste
60ml extra virgin olive oil
4 small salmon fillets
100g cream cheese
2 tbsp. of the fresh pesto
100g green olives chopped small
50g fresh breadcrumbs
Conventional Method:
1: Boil potatoes in a large pan of boiling salted water for 8-10 minutes, drain and halve lengthways then pop them into a bowl along with the peppers, drizzle with oil and season with salt and pepper. Scatter onto a non-stick baking tray before roasting in a pre-heated oven set at 200c / gas mark 6 for around 30 minutes.
2: Place the fresh basil into a mini blender along with the toasted pine nuts, garlic, lemon juice and oil then blend until you have a loose consistency, add the parmesan cheese and season to taste with salt and pepper.
3: Mix the cream cheese with the fresh pesto and olives, spoon the mixture on top of the salmon fillets then sprinkle on the breadcrumbs, place these fillets onto the baking tray, along with the potatoes and cherry tomatoes then return to the oven for 12-14 minutes or until cooked through.
