Andrew Nutter's - Seared salmon fillet with toasted cashew and lemon pesto recipe

Andrew Nutter is cooking up a special Smooth Radio Starlight Supper menu and here he's shared his recipe so you can do the same. All money raised will go to Macmillan Cancer Support. We hope you, too, will be inspired to hold a fund-raising dinner party.

Andrew is one of the most exciting and innovative of the new breed of celebrity chefs to hit the culinary circuit.

He has had a remarkable career, at thirteen he was runner up in the national junior cook of the year award then a finalist in the Daily Mail Cook of the Year which led to him being offered a job by Anton Edelmann at London's Savoy Hotel.

After three years, Andrew moved to France for two years working in Michelin starred restaurants all over France. The next move was back to London to the Greenhouse Restaurant under the watchful eye of Gary Rhodes.

Eighteen years ago he was named Lancashire Life Chef of the Year and last November his Nutters restaurant won ' Lancashire Restaurant of the year 2011' at the Lancashire Life Food and Drink Awards held at The Midland Hotel in Manchester.

Serve up a Smooth Radio Starlight Supper to raise money for Macmillan Cancer Support

Seared salmon fillet with toasted cashew and lemon pesto recipe

Serves 4

Ingredients

Cashew and Lemon Pesto

150g cashew nuts

1 clove of garlic

100g Parmesan cheese, grated

2 tablespoons of olive oil

Juice of half lemon

Salmon

1 tablespoon of olive oil

4 x 200g salmon fillets, skinned and boned

To Serve

Roasted baby vine tomatoes

Beef tomato

Mixed leaves

1 lemon

Method

1. Place the cashew nuts and garlic on a tray and roast in a hot oven at 180°c for 6 minutes until lightly coloured. Leave to cool.

2. In a food processor blend together the nuts, garlic, parmesan and olive oil until it forms a paste. Then season to taste.

3. When ready to serve heat the olive oil in a non-stick pan, sear
the salmon on both sides and place the pesto on top and place under a hot grill for about 2 minutes until the cheese has melted in the pesto.

4. Arrange the tomatoes and baby salad leaves on a plate, place the salmon on top and finish with an extra squeeze of lemon if desired.serve.

Serve up a Smooth Radio Starlight Supper to raise money for Macmillan Cancer Support

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