Kirstin: I really enjoyed that smug feeling on my Monday morning, knowing that I had made this pepper chutney ready for use over the next few days. And of course, red pepper is so pretty and smells so good when it’s cooking which I think just added to my smugometer reading. The salmon itself was very straightforward. I haven’t fried salmon for a while now and I had not realised how much I missed the slight crunch you get on the flesh when it’s cooked like this. Everyone enjoyed it. And bonus for me as I’ve taken the extra peppers into work and am enjoying them with salad and a variety of grains for lunch.