• 2 can(s) John West Red or Pink wild Alaskan salmon
• 350 g long grain rice
• 1 tbs vegetable stock powder or 1 vegetable stock cube
• 1 tsp vegetable oil
• 100 g chorizo, sliced
• 1 onion, chopped
• 1 garlic clove, crushed
• 2 celery sticks, chopped
• 1 green pepper, deseeded and chopped
• 1 small red chilli, deseeded and finely chopped
• 12 cherry tomatoes, halved
• 1 tbs chopped fresh thyme, plus extra sprigs to garnish
• Salt and freshly ground pepper

Drain the canned salmon, reserving the liquid. Remove any skin and bones, if wished, then break the salmon into large chunks.

Cook the rice in boiling water for 10 to 12 minutes, until tender, adding the stock powder ot cube to give the rice extra flavour.

Meanwhile, heat the vegetable oil in a wok or ;large frying pan and add the chorizo, onion, garlic, celery, green pepper and chilli. Fry gently for 5 to 6 minutes until the vegetables are soft.

Drain the cooked rice thoroughly and add it to the vegatbles with 4 tablespoons ofg the resevred salmon liquid. Stir and cook for 1 or 2 minutes, then add the cherry tomatoes, thyme and chunks of salmon, stirring gently so that the fish does not break up too much.

Season with salty and freshly ground black pepper and serve on warm plates, garnished with sprigs of thyme.