Alex Mackay is a cook, a teacher, a writer, a Provencal food expert, a cooking with kids enthusiast and a regular on Cookery Television. Alex’s Cookery School in Provence was put in the world top ten by the Sunday Times and Conde Nest Traveler. He lives in Oxfordshire with his wife Jess and sons Jake and James. Everybody Everyday, his latest book from which these recipes are taken, is published by Bloomsbury at £20.

1. Preheat your oven to 120°C/Gas 1/2, position middle shelf. Boil your kettle.
2. Start with the salmon. Get a non-stick baking tray. Put the salmon on the tray. Season each fillet with salt and cayenne. Brush the seasoning into the flesh. Bake for 22 minutes.
3. While the salmon bakes, prepare the mushy peas. Get a medium-sized pan. Add 150ml water and 1 tbsp of the extra virgin olive oil. Bring to the boil. Add the peas. Cover and bring back to the boil. Take the lid off. Boil rapidly for 4 minutes until all but 3 tbsp of the liquid has evaporated. Add 3 tbsp of the basil. Mash or blend the pea mixture to a chunky texture. Season to taste.
4. Next, make the sunblush tomato ketchup. Get a small pan. Add the honey, wine vinegar, tomato puree, 2 tbsp of water and the remaining 2 tbsp of extra virgin olive oil. Whisk together. Add the sunblush tomatoes and pine nuts if you are using them. Put the pan on a medium heat for 30 seconds or so until the relish is warm but not boiling. Add the remaining 3 tbsp of basil. Take the pan off the heat. Season to taste.
5. Put the mushy peas on one side of your plates. Put the salmon next to them. Spoon the sunblush tomato ketchup over and around the salmon.

Cook extra: Make extra portion(s) of the whole recipe. Flake the salmon and combine with the mushy peas and sunblush tomato ketchup (without the oil) for a wrap or sandwich. For a creamy touch, add a little mayonnaise, yoghurt, soured cream or crème fraîche. Or, to make a salad, flake the salmon and mix it with the peas, some warm simmered potatoes, the sunblush tomato ketchup and mayonnaise.