Sticky Cranberry and Juniper Glazed Salmon

To make the glaze, roughly chop the beetroot and place all the glaze ingredients into a Le Creuset 18cm Saucepan and place over medium to low heat. Bring to a simmer, stirring continuously for 15 minutes until it starts to thicken to a syrup consistency. Season and set aside.

Heat a Le Creuset 26cm Sauté Pan with olive oil and sauté the diced shallots over a low heat until translucent and sweet. Turn up the heat slightly and add the sparkling wine and the thyme. Reduce  the wine and shallots over a medium heat until around 100ml is remaining. Add the cream and whisk constantly to avoid the wine from splitting the cream. Whisk in the butter and season to taste.

Preheat the oven grill to 270°C.

Place the salmon into a Le Creuset 33cm Cast Iron Roaster and brush liberally with the cranberry-beetroot glaze, reserving some for basting while cooking. Place the salmon on the top shelf of the oven and roast for 15-20 minutes glazing again after 10 minutes.

Remove from the oven and serve with butter-sautéed baby leeks, blanched petit pois, and champagne-inspired cream. Any leftovers can be stored in the fridge and flaked over a fresh salad the following day for boxing day.