A BOOK showcasing the county's finest chefs and restaurants has been the recipe for success for a Dorset hospice.

‘Dorset on a Plate’ has generated more than £4,000 for Forset Holme in Poole.

Dorset on a Plate is part recipe book and part restaurant guide. It showcases the finest chefs, restaurants and suppliers in Dorset. Featuring recipes from top chefs including Dorset's only Michelin Starred Chef, Russell Brown, and Ready Steady Cook star, Lesley Waters.

Hannah Parsons, corporate fundraiser for the hospice, said: “I am thrilled with the success of the book so far. I have a real passion for local produce and enjoyed showcasing what fabulous restaurants Dorset has to offer. And I am delighted that the proceeds from this book can have such an impact on the local community.”

Limited stock is available to purchase on Amazon.co.uk or alternatively, please contact Hannah on 01202 442558 or hannah@forestholmehospice.org.uk.

Here’s a recipe for you to try: Roasted salmon with broad bean salsa verde by Lesley Waters Serves 4 Ingredients: 3 courgettes, grated 1 lemon, zest only 60ml olive oil 2 tail end pieces salmon fillet, (about 900g each, pin boned with skin left on) For the salsa verde: 100g baby broad beans, cooked and podded 4tbps flat leaf parsley 2tbsp fresh mint leaves 2 garlic cloves, crushed 99g jar capers, drained and rinsed 150ml olive oil Pre-heat the oven to 200°C.

Grate the courgettes and place in a bowl with the lemon zest, 30ml olive oil and season.

Put one salmon fillet, skin side down, on a roasting tray. Spread over the courgette mixture then put the other fillet on top skin side up. Tie up with string every 2.5cm. Drizzle over remaining oil and season with a little sea salt. Roast for 35-40 minutes or until just cooked through.

Meanwhile, make the salsa verde. Put the broad beans, parsley, mint, garlic, capers and oil into a food processor.

Whiz for just a few seconds until it has a coarse texture. Season to taste.

Remove the salmon from the oven and place onto a serving dish. Serve with the salsa verde and roasted new potatoes.