“All I remember growing up was burnt food and rock-hard potatoes. My mother was the most appalling cook and she hated every minute of it. I used to mouth across the table ‘this is awful’ at my dad and he would nod and mouth back ‘just eat it’, so, unsurprisingly, I only really got into cooking as an older adult.

“My father, Clive, was diagnosed with bowel cancer when I was 31, so I’ve made it my mission to study food and its connection to health and how we can fix ourselves through food – it really was his illness that turned nutrition from an interest into something I’m passionate about.

“I believe you should try and have food in its purest form. I know that organic isn’t necessarily better for you, but I choose food that has no chemicals or additives in it – so much of our food today has antibiotics pumped through it.

“As a family we only eat sustainable fish and my husband, David, will only eat meat if it’s organic and free range – in fact, this recipe for stupidly quick and easy zingy seared salmon was the first thing I ever cooked him. I was dreading it as we had just gone ‘official’ and I was so nervous serving it up. He loved it, though, and it’s become a go-to dish in my house.

“I have a wheat allergy, so I use tamari (wheat-free soy sauce) to marinate it and always serve it with noodles and steamed veg – my kids love it and, luckily, David still does too. Being gluten-free isn’t the niche it once was. M&S do a great Made Without Wheat bread and I love the wheat-free rhubarb crumble.”