Make it yourself: Blackened salmon with Jambalaya rice by head chef Francis Apyepong

Blackened spice
■ 2 tbsps paprika
■ 1 tbsp dried oregano
■ 1 tbsp dried thyme
■ 1 tbsp cayenne
■ 1 tbsp black pepper
■ 1 tbsp garlic powder

Jambalaya risotto
■ 100g arborio rice
■ 200ml hot stock, vegetable or fish
■ 1 small clove of garlic, finely chopped
■ 100g celery (1/4 of a stick), peeled and diced
■ 1 small peeled shallot, finely chopped
■ 100g red pepper, peeled and diced
■ 1/2 tsp chilli flakes
■ 1 tbsp tomato purée
■ 50g chopped plum tomatoes
■ 15g finely chopped parsley
■ 15g freshly picked thyme

■ 2 fillets of salmon, centre cut, skin off
■ 2 tbsp butter

■ 30g mixed leaf salad
■ 10ml French dressing
■ 1 lime cut in half

• Pre-heat the oven to 175C and mix the blackened spice ingredients together.

• Sweat the vegetables in butter or olive oil on a medium heat. Add the arborio rice, tomato purée, tomatoes, chilli and thyme.

• Add the hot stock a ladle at a time to the mixture until a creamy risotto consistency is achieved, but the rice still has some bite. This should take about 12 minutes.

• Stir in the chopped flat parsley and season to taste. Set aside.

• Heat oil or butter in a small frying pan on a stove at a moderate heat.

• Place the salmon flesh side down on to the blackened spice mix to lightly coat it. Then place it into the pan on the stove.

• The spices should start to colour the salmon. When it is slightly blackened (this should take one to two minutes, maximum), take it out of the pan.

• Place the salmon on a baking tray in the oven for eight minutes.

• Put the risotto back on to the stove to warm and add a touch of stock to loosen it up when it is hot again.

• Serve two tablespoons of risotto in the centre of the plate. Place the salmon on the left hand side of the risotto with half a lime on the opposite site. Dress with a mixed salad on top of the food.