Directions

1. Preheat the oven to 200C/180C Fan/Gas 6.
2. Put the celeriac chips on a very large baking tray, season with salt and pepper and toss in the oil. Roast for 20 minutes.
3. Sprinkle the lemon zest over the salmon, season with black pepper and squeeze over the lemon juice. Wrap each fillet in a piece of ham.
4. Add the fish and cherry tomatoes to the baking tray and bake for a further 10 minutes, or until cooked through.
5. Meanwhile, steam the mangetout and cabbage for 2–3 minutes, or until tender. (If you don't have a steamer, you can place the cabbage and mangetout in a large metal colander over a saucepan of boiling water, covering the vegetables with a lid.)
6. Serve the fish with the celeriac chips, mangetout, cabbage and roast tomatoes.