Here are some tasty meals to help you keep on top of your salt intake this Salt Awareness Week. 

Breakfast

Malt Loaf with Banana and Honey - Toast the malt loaf slices until warm, chewy and crisp at the edges. Divide the bananas over the malt loaf and drizzle with a tiny squeeze of honey. Enjoy with a glass of orange juice.

Apple and Sultana Porridge - Put 100g oats and 500ml of milk in a small pan and cook, stirring, for 3 mins until almost creamy. Stir in some chopped apples and sultanas, then cook for 2 mins more or until the porridge is thick and creamy and the apples just tender. Ladle into bowls, sprinkle with sugar and eat immediately.

Lunch

Thai Squash Soup - Fry 1 chopped onion, 1 lemongrass stalk bashed and shredded and 1-2 chopped chillis (save a little for the finish) in a large pan with a splash of water for 2-3 mins until softened – add more water if it starts to catch. Tip in 1 chopped squash and stir. Cover with 1 litre water, bring to the boil and simmer for 15 mins until the squash is tender. Add the juice of one lime, remove from the heat and blitz with a hand blender until smooth. Pour in 125ml of coconut milk, season, then return to the heat to gently warm through. Ladle into bowls and serve with coriander and the remaining chilli.

Dinner

Salmon and Rocket Pasta - Heat oil in a non-stick pan and cook 2 fresh salmon fillets, skin-side down, for 5 mins. Turn over and continue to cook for 4 mins more until the salmon is cooked through. Remove from pan, leave to cool, then flake the fish into large chunks, discarding skin.Cook 200g tagliatelle according to pack instructions. Scoop out half a cup of cooking water, then drain and return to the pan. Toss in the salmon and 2 tbsp of crème fraîche, half a zest of lemon, 100g of rocket, loosening with cooking water if the mixture is too thick. Serve immediately.

If you want to discover more low-salt recipes to try over the week, follow the link - www.bbcgoodfood.com