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Thank you to Sylvia from Sylvia's Kitchen in Launceston for sending us this inspired recipe featuring the humble broad bean.

Rough Mashed Potatoes with Broad Beans, Peas & Herbs served with Pan-fried Tasmanian Atlantic Salmon

Serves 4
FOR THE ROUGH MASH
450g peeled potatoes (eg Nicolas, Pink Eyes or Dutch Creams) cut into large cubes
140-160g (unpeeled) broad beans podded, blanched and then peeled out of their little grey jackets and set aside
60-80g new season peas, podded and blanched and set aside
4 finely sliced spring onions (white and green parts)
Chopped dill, flat leaf parsley and basil
About 2-3 teaspoons of butter, 2 Tablespoons extra virgin olive oil, salt and freshly ground black pepper

FOR THE SALMON
4 x 120-150g fillet pieces of Tasmanian Atlantic Salmon
Salt and freshly ground black pepper
Olive Oil and a knob of butter

1. Simply boil the potatoes in salted water until cooked, drain and shake them dry over medium heat until furry.

2. Add sliced spring onions, butter and a some extra virgin olive oil, partly mash the potatoes with a fork then fold in the broad beans, peas, some of the fresh herbs and continue roughly mashing until all ingredients are thoroughly mixed and you end up with a mash similar to our photo. Taste and season with salt and pepper. Set aside whilst you cook the salmon.

3. In a non-stick fry pan heat a little olive oil and a knob of butter, when the butter begins to bubble add the salmon presentation side down, cook for about 3 minutes and turn over to cook the other side to your preferred doneness. Turn the heat off, pop the lid onto the fry pan and allow the salmon to rest a minute of two whilst you reheat the mash.

4. To serve, place a portion of the gorgeous mash onto the centre of the plate, sit the salmon fillet on top. Garnish with a drizzle of extra virgin olive oil and chopped dill. Enjoy!

Sylvia Devlin is a chef who runs cooking classes in Launceston. If you're interested in signing up, classes re-start in the New Year. For details: www.sylvia's kitchen.com.au