Holiday Travel – Summer 2011

As a well-rounded traveller, I have to ask is travel becoming less of a need for the working public? Do people still feel that it is reserved for the rich and famous?

All of these questions come to mind daily for me. Why ? Simple. It’s because travel has been part of my life since the age of 14 when I first experienced overseas destinations on a family holiday. Now, 15 years later, I am running my own Travel and Events business and noticing changes in the public’s methods of booking and budgets, and expected standards.

The impact of the economic downturn has been huge on the tourism sector and this has been very clear to see with airlines going into administration and tour operators closing down. But the public will always need to travel, if not for business or pleasure, but to simply live.

The world is a much smaller place thanks to the advances in travel and technology. The introduction of bus-like services, such as Ryanair and Easyjet, have proved that methods and the public’s idea of travel is changing. So must the industry change to advance.

One thing is for sure. Young or old, recession or not, people still want a bargain,  good service and value for money.

Travel today maybe a tough industry, but it’s not all doom and gloom. Whether it’s sun, sea and sand you’re looking for, or pure luxury, if you’re smart, bargains and deals can be had.

People have been worried about both security of travel in places like Egypt and Tunisia, but tourism is at the heart of these countries’ income, so don’t stop going (embrace I say).  Reward yourself with a break. No matter what size your budget is, the industry has something for everyone.

Tell me if you agree?  What experiences have you had in 2011?  What has changed for you and where have you been?  Frost wants to hear your comments.

(Pic courtesy of Anna Cervova)

<a href=”http://www.publicdomainpictures.net/view-image.php?image=2119&picture=sunglasses”>Sunglasses</a> by Anna Cervova

You Are Cordially Invited To Shoot Grouse

Is it one of the most sought-after invitations in the shooting calendar? The crème de la crème of shotgun shooting? Yes, it probably is – whether on the Glorious Twelfth itself or later in the season.

Is it the moorlands in August? The never-ending variety of shots to be made for a successful day? The challenge and the exhilaration of a left and right grouse? It is all of these and more.

Shooting grouse is different on many levels.

Altitude for one. You may well be around 1500 feet above sea level on a remote moor, a world away from the everyday concrete, tarmac and glass that surrounds so much of our lives. The red grouse, delightfully named Lagopus lagopus scoticus, unique to the British Isles, favours a habitat 1000 to 2000 feet up on moors that can be a challenge for a shooting party to reach en masse.

Driven grouse was believed to have been started in Yorkshire back in the early 19th century and records show that up on Blubberhouse Moor, between Skipton and Harrogate, a bag of 1070 was shot single-handed by Lord Walsingham on 30 August 1888. He later went on to file bankruptcy as his shooting expenditure and hospitality exceeded his income by an ever-increasing margin. In today’s economic climate, that bag would have cost the Lord around £80,000.

Good heather equals good grouse shooting. It’s a fact. From the Pennines to eastern Scotland and the uplands of eastern Ireland, the plant Calluna vulgaris forms the rich soil territories enjoyed by the cock birds to protect and raise their wild families. The territories can be small and increase the grouse population when the heather is good. Burning helps and there is original research that found that correct heather burning was 80% of moor management in providing regeneration of the heather and ‘grouse houses’. Nowadays, we also need to concentrate on vermin control, grit supply, appropriate drainage and good shooting.

Good grouse shooting starts with preparation. The 4×4 vehicles will get you most of the way to a butt, yet the chances are you will need to stride across the heather to your allotted stand without seeing where your foot falls and having to raise your knees high on each stride. Down the hill, it was warm and balmy. Up on the top, it’s breezy and fresh so ensure your clothing is layered and able to cope with a variety of conditions.

Keep the colour of your outfits toned to the terrain. Grouse have pretty good eyesight and you do not want to send them off away from your position.

On colour, let your eyes adjust to the light and the rich deep subtle tones of the moorland. An attraction of this type of shooting is the location and the marvellous scenery. And with that attraction begins the complications and challenges associated with shooting grouse. Range judging for one. Shooting pheasant and partridge from a well-devised peg location usually brings with it an easy identifiable marker point, be it a tree or a hedgerow.

Up on the moors, there is not that type of luxury. When you are at your butt and ensuring you have the time before shooting starts (the beaters could be a mile or two away) pace out 25 and 40 yards from your butt and establish some visual markers of your own at ground level like a distinguishable clump of heather or an outcrop, visible bedrock.

Getting your bearings is paramount, the beaters line, and the location of your fellow guns. Moorland butts can be positioned where you can be significantly below or very high above the adjacent butt.

Safety in a grouse butt cannot be emphasised strongly enough. A line of butts can curve and not be in a straight line. There is often the opportunity to shoot ‘going away’ after a turn through the line. This turn must be performed with the stock out of the shoulder and the muzzles facing skyward. Be cognisant of any pickers up behind the line and if you have a loader, practice your positioning before the drive sends up the birds. Load with the gun sideways down to avoid closing the gun inside the butt.

Many grouse shooters I have coached, although experienced, still use light weight bamboo hinged poles on either side of the butt to control their arc of fire. The small hinges allow the poles to be broken down and inserted into an old barrel sleeve and be carried in a gun slip without any inconvenience. They also ensure that the turn for a ‘going away’ behind is always correctly executed.

Your eyes are adjusted to the light, your spatial awareness and depth perception is fine tuned (you know if a bird’s trajectory is going over THAT rock, it’s 40 yards and in range seconds later.)

Fractions of a second later actually, as our tough indigenous red grouse can travel at up to 85 mph with a following wind and having survived disease, numerous predators and rather inclement weather conditions, they are wholly prepared to zip past you to avoid getting shot and rushed off to a kitchen either at your home or a fine restaurant.

Grouse can follow the contours of a moor at great speed in the style of a tactical fighter jet. They will be low and could surprise you. The covey can take different directions all at once. Some break off left, some straight, but you are ready, muzzles forward, eyes focussed (over your barrels). Now pick your bird, just one. The adrenalin surges, but you concentrate on that one grouse. You will employ a smooth yet rapid mount, one piece movement to ‘in front’, fire, only then look for another bird. Many misses are caused by looking at one bird, but shooting at another. Compartmentalise. Visually divide up the covey and your shots will bring better results.

Because of the open nature of the terrain, the wind effect is more than in a valley looking up for pheasants. You will need to swing fast on birds flying downwind and it is easier to achieve than on an upwind target.

There is propensity to slow your swing on a upwind bird that appears to be moving a lot slower in the air, but you still have to get in front. Shooting the slower bird requires more conscious effort than a faster instinctive shot to a supersonic crosser.

Do not spoil your day by mounting the gun too early and ruminating on misses. As before, pick out your bird, eye over your barrels, move, and weight forward, be square to your kill, mount, and shoot in front.

If the bird is on the end of the barrels too long, the chances are you will not get ahead of it as you will track the target without the impetus to swing through and create the desired forward allowance.

And if you miss one, get it right on the next bird. Don’t ponder where you went wrong, get reloaded and carry on. Shooting grouse is a combination of fluidity and speed and trust in your own ability, hence it is neither for the faint-hearted nor for the overly analytical shooters.

Like a golfer playing down the last fairways of a major tournament, trusting his swing is paramount to success, so must a grouse shooter let his subconscious do the work as no amount of conscious calculation can assimilate the changes in pace of flight and direction that a grouse can achieve.

That is what driven grouse is about. The excitement, the adrenalin rush and the sheer sense of achievement as the first left and right goes down in the heather.

Walking-up grouse is much less expensive, yet has its merits. Six or eight guns and dogs can walk a line through the heather flushing going away and quartering targets. For some shooters, when the grouse are scarce, it can be deemed uneventful and when grouse are abundant, the line stops too often for picking up. However, just a few guns and some good al-purpose dogs is a marvellous way to roam the moors on a clear summers’ day.

I mention ‘all-purpose dogs’ to differentiate the more artistic shooting of grouse ‘over dogs’. A good pair of pointers or setters will hunt at speed covering the heather and when one scents a bird, it will stop on point in the direction of the birds.

The second dog, not having the scent, will ‘back’ the first dog, pointing to its tail, to ensure the guns can see the line and take a up position. The forward dog moves slowly toward the quarry and as soon as the bird rises, it will drop flat in the heather as the shot is taken.

I have seen this in the field with two Hungarian Vizslas, a truly remarkable operation. Of course, this style of shooting occurs with partridge and other quarry and the significant difference with Walking-up is the variety of shots that can be taken, crossing, sometimes even an overhead as the guns can position themselves according to the information the pointing dog is providing.

Majestic sport indeed –  la crème de la crème of shooting for many of those who receive that gilt-edged invitation.

Passengers Outraged As Rail Fares Set To Rise Above Inflation Again

Rail commuters are outraged as the so called ‘green’ government backed an above-inflation rail fair rise for already overpriced, overcrowded trains. Fares are expected to rise at least 8%.

The formula for fare increases is usually RPI inflation plus 1%, but for the next three years it is RPI plus 3%.

Rail minister Theresa Villiers said passengers were being asked to pay more for the next three years so that the government could “deliver a massive programme of rail upgrades.” However, Villiers was less than impressive while trying to defend the shocking rise in a BBC interview.

Rail fares for Londoners are also set to rise by up to 13% from January 2012, thanks to government changes to the rules on annual fare rise.

“These massive fare rises will be a disaster for people already struggling with rising costs, and risk pricing those on lower incomes out of jobs,” said Alexandra Woodsworth of the Campaign for Better Transport, who was protesting against the fare rises at Waterloo station today.

It is feared that some people will be priced out of being able to work.

Every New Year, train companies are allowed to push up fares based on the inflation rate published the previous August. Today, that figure was 5%.

Previously, the rule was that companies could only increase fares by 1% more than inflation, which would have seen bad-enough rises of 6% next year. But the current government raised the fare-hike limit to inflation-plus-3%, allowing for rises of 8% in early 2012. It also allows for rises of up to 8% above inflation on some routes, giving the 13% figure.

A 13% hike would see the current cost – £3832 – of an annual season ticket from Brighton to London rise to £4291.

The government blamed its lack of finances for the rail fare hike. Rail companies are subsidised by the government, which means unhappy commuters pay for it both through their taxes and when they pay for their fares.

Rail travel is notoriously bad in the UK. Rail journeys from London to Glasgow cost from £100-170 before these rises with trains often so overcrowded, it is usually standing room only. London is not much better, with people paying more money than anywhere else in Europe to ride in a carriage with no air conditioning and in worse conditions than a sardine in a can. Trying to get anywhere on the weekend is worse, as most lines are having maintenance, causing huge service disruption.

The Coalition government has promised to be a ‘green’ government, but rail fares are now so expensive that it is cheaper to fly, I know a number of people who do. Not so green after all.

Wendy's Baby Diary: 19 Weeks – Who's Holding The Baby?

Childcare

This week, I’d like to discuss the emotive issue of childcare – who to leave your baby with, from what age and what your options are.

Parents

There is an argument for mums to look after their children full time until they go to school and I think that is what my mum did for me. You could even home school if you wanted to continue being with your children full-time and believed that was in their best interest.

I’m finding the childcare situation hard. I love being with my son and he is my responsibility. At the same time, childcare is so demanding that, occasionally, I want a break to be ‘me’ again and not the constant food source / entertainment / companion. We’re in a fortunate situation that Dillon’s grandparents want to babysit for us when they can, but we are also looking into a nursery place for when I go back to my studies and to work.

Nursery

The advantages of a nursery are that your child learns to socialise with other children from a young age, to share, to interact and be stimulated, even educated. I think the main disadvantages are going to be if it’s not a good nursery. There is also the cost (up to £60 a day), which is hopefully outweighed by you being able to earn a salary.

Another consideration is the waiting list. I had no idea how long it can take to get a place. It can take up to months, especially for popular nurseries.  Some mums even sign up for a nursery place while they are pregnant! I was told the best start date for a baby is September / October, because a bunch of kids leave in September when they start school and all the younger age ranges move up a class. By January, most nurseries are full again.

Relatives

Relatives may have no charge attached but it’s important to not take them for granted. Some grandparents almost want to be a parent again and they may offer full time childcare, and in some situations this is the only viable financial solution for a family.

Nanny

Other options are a childminder or a nanny or au pair but I’m not looking for full time childcare and I don’t want someone looking after Dillon in our home. I think the main disadvantage of an individual is if they wanted to be abusive or neglectful there is no-one around to notice. At a nursery, there are a lot of staff and more controls are in place over professional standards of care and competence.

The only way you can tell if a nursery is right for you is by visiting a nursery in person. I went to see two last week and both were well advertised, one was rated Good in an OFSTED report, the other OUTSTANDING and within the first ten minutes of being in each nursery I knew that one wasn’t right for my son and the other one was.

Babies’ age

In terms of age, I’m looking for Dillon to start at nursery two days a week from six months old.  Maternity leave in the UK is allowed for up to 12 months, so six months may seem very young, but some nurseries accept babies from six weeks old. I was told that the average age for babies starting at nursery is currently between nine and 12 months old. A benefit for starting childcare at six months or earlier is that the baby is not so attached to the parent that they get upset when you leave them.

Whether Dillon misses me or not at nursery, I know I will find it hard to leave him there. But I want to provide for him and I want to be a good role model. I hope it all works out.

What the baby has been doing this week

Dillon is a smiler. For the first few weeks of their life babies only smile when they pass wind! and they start to genuinely smile from between six and eight weeks old. I wish I had written down when Dillon first smiled or laughed, but it is genuinely delightful when he does and he has been doing so for a good six weeks, maybe longer. He responds very well to people smiling at him if they hold their faces close and he imitates other people’s laughter.  In the past couple of weeks he has noticed our dog fetching balls and toys and this makes him laugh.

Classes

We’ve recently signed Dillon up for baby sensory classes and also to swimming classes starting in September, so I’ll report on those when they start. I went to a free taster class for the baby sensory and it was very good for the children, a lot of songs, baby signing, toys, a puppet show, a light show (felt like an early introduction to children’s theatre!) and a chance to meet other mums and have a chat. Dillon spent the hour staring at everyone and everything and slept really well afterwards.

Until next time – if you work with children, please be good to them!

© Wendy Thomson

Wendy Thomson is the editor of www.femalearts.com an online publication which promotes women in the arts and in business.

Sophie Mitchell Tweet Yourself Thin: Sunday

Frost hopes you have enjoyed the week of ‘tweet yourself thin’. Lots of healthy eating, and hopefully you lost a few pounds.

Best Breakfast Burritos
Prep time 10 minutes
Cooking time 5 minutes
Serves 4

Ingredients

Small handful of fresh coriander leaves
3 spring onions
1 tbsp of pickled jalapenos
2 tomatoes
100g tinned beans (like pinto or borlotti)
8 eggs
100g grated cheddar
4 wholemeal or seeded tortillas

Chilli sauce to serve with chicken

1. First add the coriander leaves, jalapenos and spring onions to a blender and blitz until fine. Then
transfer the mix to a bowl.

2. Lay the tortillas on a clean work surface and spread a spoonful of the coriander mix on each one.
Then sprinkle over the cheese.

3. Whisk the eggs together and season. Dice the tomatoes, then heat up a frying pan and add the
tomatoes and beans, cook for 5 minutes in a little olive oil, then add the eggs, stirring occasionally
cook the eggs for about 5 minutes, do not overcook them.

4. Divide the eggs between each tortilla and then roll up the tortilla. Heat a large frying pan up and
fry on each side, then serve.
Barbecued Lemon and Oregano Chicken Legs with Green Olive and Basil Salad
Serves 4
Prep time 20 minutes
Cooking time 20 minutes

Ingredients

5 cloves of garlic
1 tbsp extra virgin olive oil
2 lemons
100ml white wine
1 tsp dried oregano
8 chicken legs and thighs
Salad;
1 tin of artichoke hearts
100g pitted green olives
2 heads little gem lettuce
Small handful of shredded basil
Dressing;
75ml olive oil
25ml white wine vinegar
1 tsp mustard
1 tsp honey
Sea salt and pepper

1. Mix the white wine, garlic, oregano, olive oil and then mince the garlic and also add. Cut the
lemons in half, squeeze in the juice and chuck in the lemon skins as well. Mix then add the chicken
legs. Cover and leave for at least 30 minutes. Preheat the oven to 220C or get the BBQ ready.

2. Pour the chicken marinade and the lemon pieces in a roasting tray, season and place in the oven.
If barbecuing, season the legs and thighs and then place on the barbecue, brush with some extra
marinade occasionally. They will take about 30 minutes in the oven (or basically just cook until
golden brown with clear juices). On the barbecue they should take about 20/30 minutes, just make
sure you turn them.

3. While they are cooking make the salad. Drain the artichokes off and pat dry with some kitchen
towel. Then cut in half and add to a large bowl, then cut the olive in half and add. Take the little gem
and trim the base, then break into the natural leaves. Mix together with the olives and artichokes.

4. To make the dressing simply whisk all of the dressing ingredients together, then drizzle to
personal taste over the salad.

5. When the chicken pieces are cooked, pile up on plates with some of the lovely salad on the side.

Spiced Pollock, Roasted Butternut Squash and Chickpea Salad
Prep time 15 minutes
Cooking 10 minutes
Ingredients

4 fillets of OCADO Pollock
1 tbsp tikka masala paste
1 tbsp olive oil
1 packet of Waitrose butternut squash peeled slices (350g)
250g rocket leaves
1 lemon
150g chickpeas
1 tsp mango chutney
100ml natural yoghurt
1 tsbp of chopped fresh mint

1. First place the fillets of Pollock into a bowl and spread in the spice mix, make sure it gets all over
the fish on both sides, then preheat the oven to 250C.

2. Pop the butternut squash on to a tray, drizzle with oil, season and roast for 20 minutes, until
golden round the edges.

3. While the squash is cooking mix the chickpeas, mango chutney, yoghurt and mint together and
season.

4. Heat the grill up and place the fillets on a baking tray, season and then grill for about 6/8 minutes,
depending on the thickness, until cooked throughout.

5. Pile up the squash, salad, and then fish, top with a big scoop of the chickpea mix and serve.

Potential Revolutionary Cure For Viruses In Development

Researchers at the MIT Lincoln laboratory have developed a potentially revolutionary cure for viruses. http://www.ll.mit.edu/news/DRACO.html

The technique known as DRACO (for Double-stranded RNA [dsRNA] Activated CaspaseOligomerizer) works by targeting and killing off infected cells while leaving unaffected cells unharmed. DRACO simply differentiates between virus and animal cells because viruses have a longer double stranded RNA (dsRNA).

Initial tests of DRACO have been very successful. DRACO proved effective against all the 15 types of viruses it has been tested on. In tests, DRACO was found to be non-toxic to mice and managed to save mice injected with lethal doses of H1N1 influenza.

The idea for the DRACO technique is thought to have come from plants. Plants use a similar technique to defeat viruses by killing off infected cells. Developer Dr. Rider admittedthat more extensive testing is needed, but added: “DRACO has the potential to revolutionize the treatment and prevention of virtually all viral diseases, including everything from the common cold to Ebola.”

Sophie Mitchell Summer Recipes: Saturday


Rye crepes with super fruit salsa and Greek yoghurt

Serves 4
Prep time 10 minutes + 30 minutes resting time
Cooking time 8 minutes each crepe
200g rye flour
50g plain flour
2 eggs
500ml milk
Pinch of salt
150g blueberries
100g raspberries
100g pomegranate seeds
½ grapefruit
250ml Greek yoghurt
2 tbsp of runny honey
1. Pour the flours in a bowl, add the salt and mix. Whisk the milk and eggs together and they mix
into the flours, stirring at the same time, to make a lump free batter. Then cover and leave in the
fridge. This can be made the night before too.
2. Segment the grapefruit and mix with the berries and pomegranate.
3. Heat up a large non-stick frying pan and add a little oil, then when hot enough add a ladle of the
batter bad spread thinly. Cook for 2 minutes then flip over, repeat with all the batter and then serve
with the fruit, yoghurt and honey.

Tuna Teriyaki burgers with red radish sprouts and cucumber
ribbon salad
Serves 4
Prep time 20 minutes
Cooking time 10 minutes
800g of fresh tuna steaks
4 spring onions
1 tbsp pink sushi ginger
2 tsp teriyaki sauce
1 tsp soy sauce
Sea salt and pepper
Splash of veggie or sunflower oil
For the salad;
2 cucumbers
1 red chilli
200g red radish sprouts
1 tbsp rice wine vinegar
1 tsp soy sauce
1 tsp sesame oil
2 tsp sesame seeds
1. Cube the tuna into medium sized cubes and place in a blender. Then slice the spring onion,
roughly chop the ginger and add with the rest of the burger ingredients. Blitz until fine, with a little
texture. Then take out and shape into 8 patties of equal size.
2. Finely chop the chilli and mix in a bowl with the soy sauce, vinegar, sesame oil and sesame seeds.
Then using a peeler, peel the cucumber into strips into the bowl, finally add the radish sprouts and
mix well.
3. Heat a frying pan up and add a splash of oil, then cook the tuna burgers for 4 minutes on each
side, season as you are cooking.
4. Then serve the burgers and salad together. This is also great with steamed rice and for a more
indulgent dish mix some wasabi and mayonnaise together and serve on the side as well.

Chicken, peanut and sugar snap and basil stir-fry
Serves 4
Prep time 15 minutes
Cooking time 20 minutes
1 tsp of natural oil (like veggie oil, but peanut oil is great here too)
4 chicken breasts (approx 180g per breast)
4 spring onions, roughly sliced
1 red pepper, cubed
1 tsbp un-salted peanuts
250g sugar snap peas
200g tender stem broccoli, cut into 2” pieces
Small handful of basil
Stir-fry sauce;
1 tbsp oyster sauce
1 tsp soy sauce
2 tsp fish sauce
1 tsp fruit sugar
Pinch of chilli powder
Juice of 1 lime
1. Cube the chicken and the peppers and then heat up the oil. Add the chicken and fry for 5 minutes
on a high heat, and then add the peppers, the peanuts, the sugar snap peas and the broccoli.
2. Cook on a high heat stirring occasionally for 8/10 minutes, it is fine to get a good colour on the
ingredients.
3. Mix all the sauce ingredients together and pour over the stir-fry, along with a tbsp of water.
Continue cooking till the sauce is thick (about 5 minutes) then add the basil and serve with some
steamed jasmine rice

Sophie Mitchell Summer Recipes; Tweet yourself thin: Friday

Pancetta, cherry tomato and ricotta frittatas
Prep time 10 minutes
Cooking time 10 minutes
Makes 12 mini frittatas
12 slices of pancetta
6 cherry tomatoes
200g ricotta
25g watercress
10 eggs
100ml milk
Sea salt and black pepper
1. Preheat the oven to 200C/400F/Gas 6. Oil a 12 cup mini muffin tray or a 6 cup larger one.
2. Line each muffin cup with a slice of pancetta. Then halve the cherry tomatoes and add one half to
each cup. Divide the ricotta between the cups as well.
3. Whisk the eggs and milk together, then season. Roughly chop the watercress and mix in with the
eggs. Pour the mix between the muffin cup and pop in the oven 10 minutes, until just set.
4. Then cool slightly, remove from the tray and serve.

Wholemeal linguine with crab, chilli and white wine
Serves 4
Prep time 10 minutes
Cooking time 20 minutes
400g wholemeal linguine
2 tbsp extra virgin olive oil
4 cloves of garlic, roughly chopped
1 dried chilli
2 lemon, zest and juice
Small handful of chopped flat leaf parsley
400g of white crab meat
1. Place a large pan of water on to boil, when at a rapid boil, add salt and then the pasta.
2. While the pasta is cooking, heat the oil up in a large frying pan. Add the garlic, then crumble in the
chilli, fry for a couple of minutes, but do not get any colour on the garlic.
3. Add the crab, lemon and parsley then season well.
4. When the pasta is done (this should take about 20 minutes, but read the individual packet
instructions and cook al’dente) Then drain off the pasta, retaining about 1 tsbp of pasta water and
add both to the frying pan. Cook for another 5 minutes and then serve with an extra drizzle of
olive oil.

Pan Fried Salmon with fennel shavings and saffron aioli
Serves 4
Prep time 15 minutes
Cooking time 10 minutes
4 skinless salmon steaks (about 200g each)
2 bulbs of fennel
1 tbsp capers
1 red onion, sliced
Juice of lemon
2 tsp olive oil
Saffron aioli;
1 clove of garlic
Juice of 1 lemon
1 free range egg yolk
1 pinch of saffron
100ml olive oil
1. Firstly trim the fennel and then cut it as thinly as possible (I use a mandolin for this) then mix with
the lemon juice, capers and onions finally add the olive oil and season. Do this about 1 hour
beforehand if possible.
2. Then make the aioli, place the garlic in a blender with the egg yolk and saffron, then blitz for 2
minutes. Then very gradually pour the olive oil, while the machine is still on. It should become pale
and thicker. Season and add some lemon juice.
3. Heat griddle pan or a frying pan up hot and then add a little oil, season the salmon and cook for
about 4 minutes each side then serve up with the salad and a drizzle of aioli.