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Richard Turner, head chef at The Glasshouse, Lyndhurst, shares his glorious recipes for a sumptuous dinner party meal for June.

Wild salmon, lime, ginger honey, wilted baby gems, new potatoes & chilli salsa.

Perfect dish for the summer barbecue or pan fried for a dinner party... accompany it with a nice glass of chilled Gaverztramner

• 4 x 200g salmon fillets
• For the sweet chilli salsa
• 2 peeled seeded tomatoes, finely chopped
• Finely chopped chilli to taste
• lemon zest and juice
• Bunch of fresh coriander, finely chopped
• 2tbsp olive oil
• 2tsp honey
• Seasoning
• For the marinade
• 1tsp seed mustard
• 1tsp honey
• 1 lime zest and juice
• 25g root ginger finely grated
• 400g new potatoes
• 2 baby gem lettuce

2 Cook the new potatoes, drain the water, then add a little olive oil, butter and seasoning and keep warm.

3 Sear each side of the salmon in a medium hot pan for 2-3 mins and keep warm (or barbecue).

4 Cut both lettuces into four, slicing away the stalk. Season and cook for 2-3 mins in a hot pan with butter.

5 Add some chopped coriander and mint to the new potatoes, crush up a little and then assemble dish.

5:02pm Wednesday 11th June 2008

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