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This week, we broadcast live from the home of a member of theÌýWednesday Wheeley WobblersÌýover-50's cycling club!

If you would like The John Toal Show to visit your home, contact the show atÌýjohn.toal@bbc.co.uk.

1 x 150g skinless, salmon fillet or any fish fillet

2 florets broccoli, sliced in half lengthwise through the stalk

3 cherry tomatoes halved

3 baby potatoes, boiled and sliced in 3

½ small onion, sliced

1 small carrot, ribboned with a peeler

½ tablespoon soy sauce

3 tablespoons water

1 dessertspoon oil

Ìý

Heat the oil in a frying pan and when hot add the onion and potatoes. Cook until golden then add the tomatoes, carrot ribbons, broccoli, soy and water. Place the salmon on top, cover with greaseproof and cook gently for about 8 minutes. When fish is firm remove greaseproof and top with the butter.

You could substitute chicken fillet – get your butcher to butterfly it.

Ìý

Ginger and Scallion Butter

100g soft butter

2 finely chopped scallions

50g grated fresh ginger

Ìý

Blend together. Wrap in sausage shape in cling and chill. Slice onto the salmon. With what you don’t use, slice, cling and freeze.

Ìý

Damson Bakewell Slice

Shortcrust Pastry

225g plain flour

150g butter

75g castor sugar

1 egg yolk

1 tablespoon ice cold water

Ìý

Rub the flour and butter to fine crumb consistency.

Mix in the sugar well.

Add the egg yolk and water and mix to a dough.

Wrap in cling and chill for 10 minutes.

Roll the pastry and press into a traybake tin – about 20x30 cm.

Trim the edges.

Set oven to 180oc.

Press a sheet of foil into the pastry and fill with baking beans or rice. Bake for 10 minutes and remove foil.

Ìý

Frangipane

200g soft butter

200g castor sugar

100g ground almonds

100g self-raising flour

1 teaspoon baking powder

4 eggs

25g flaked almonds

4 tablespoons damson jam (or substitute your favourite)

Ìý

Place the butter, sugar, almonds, flour, baking powder and eggs in a mixing bowl and whisk until well mixed and pale.

Spoon the jam over the pastry bottom and spoon over the frangipane.

Smooth over and scatter over the almonds.

Bake for about 40 minutes. Cool and slice.

Dust with icing sugar.

Can be frozen.