Smoking haddock and spicy chickpeas
Preheat the oven at 190c/170c fan/gas mark 5.
Cut a large piece of aluminium foil, enough to create a parcel for the salmon. Place the salmon on the foil, add the soy sauce, chilli flakes and a pinch of ground pepper. Bring one edge of the foil over to loosely cover the salmon and then fold over both edged together twice to create a parcel. Then do the same with the two remaining edges of the foil to seal the parcel of fish. Place the parcel on a baking tray and place in the oven for 15-20 minutes. Ensure salmon is cooked thoroughly before eating.
Drain the chickpeas, place in a saucepan and cover with water, add a pinch of salt, bring to the boil and cook for 3-5 minutes or until piping hot. Remove half of the water and add the tomato paste and paprika, stir and simmer for a further 2 minutes.
Place the cooked salmon onto a plate, add the chickpeas and serve.