It is the beginning of the year and time for good intentions and making a few changes. But there is no need to make it difficult. If you do no more than cooking at home a little bit more and using local fresh produce as much as you can, those changes can make all the difference.

I’ve had lots of great feedback on my book, Home Economics for Life, with people saying it made cooking at home less daunting – they tried a recipe and were thrilled with what they could do. Today’s two recipes are just like that. The roast salmon gets an added kick from the soy and chilli glaze. Likewise, the chicken and mushroom pasta makes a tasty, healthy meal that is ideal in winter.

My new show, Seafood Trails, has just begun on RTÉ and I hope it gives you plenty of ideas. For the first show I was in Mayo, where I visited Blackshell Farm, Knockranny House Hotel, The Misunderstood Heron and Marine Harvest Ireland. Then keep an eye out for me next Wednesday, when the focus is on Cork. I meet Cornie Bohane, a prawn fisherman; Micheál Cottrell of Baltimore Sea Safari; Vicky Gilshenan from Casey’s of Baltimore and Sally Barnes from the Woodcock Smokery.

Happy cooking,

Neven

Roast salmon with chilli soy glaze. \ Photo: Philip Doyle. Food styling: Sharon Hearne-Smith

Roast salmon with soy chilli glaze

Serves four

1 tsp softened butter

2 tbsp soy sauce

2 tbsp sweet chilli sauce

700g (1 3/4lb) salmon fillet, skin on

1 tsp sugar

1 tbsp white wine vinegar

1 small red onion, thinly sliced into rings

4 heaped tbsp Greek-style yoghurt

Handful fresh coriander leaves

Lime wedges, to garnish

Wholegrain rice, to serve

  • 1 Preheat the oven to 190°C (375°F, gas mark five). Melt the butter in a small pan over a medium heat, with the sweet chilli and soy sauce. Brush over the salmon on a parchment-lined baking sheet. Bake for 20-25 minutes, or until the salmon is cooked through and nicely glazed.

  • 2 Dissolve the sugar in the vinegar and stir in the red onion. Set aside until needed.
  • 3 Drain the pickled red onion and serve with the salmon and some rice. Scatter over the coriander and serve yoghurt alongside. Garnish with lime, if you like.

    • Chicken & mushroom pasta with spinach

    Serves four

    225g (8oz) wholewheat spaghetti

    1 tbsp olive oil

    1 garlic clove, crushed

    225g (8oz) mini chicken fillets, cut into bite-sized pieces

    200g (7oz) chestnut mushrooms, sliced

    300ml (1/2 pint) vegetable stock (from a cube is fine)

    ¼ tsp dried thyme

    ½ lemon

    250g (9oz) light cream cheese

    200g (7oz) baby spinach leaves

    Sea salt and freshly ground black pepper

  • 1 Cook the spaghetti in a pan of boiling water for 10-12 minutes, or until tender.
  • 2 Heat a large frying pan over a medium heat. Add the oil and then the garlic. Stir-fry for 10 seconds. Add the chicken and stir-fry for two to three minutes, until sealed and lightly browned.

  • 3 Add the mushrooms and stir-fry for a minute. Season to taste and cook for another five minutes until tender.
  • 4 Pour in the vegetable stock and add the thyme, then allow to bubble down to reduce by half.
  • 5 Squeeze in the lemon juice and stir in the cream cheese. Add the spinach, fistfuls at a time, stirring until all wilted.

  • 6 Drain the pasta and stir into the mushroom mixture. Divide the creamy mushroom pasta among bowls to serve.