Baked Salmon With Sesame Chips And Sweet Pea Pods Slaw

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil half a kettle

Cut your potatoes (skins on) into chips

Add the chips to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt

Put the tray[s] in the oven for 20-30 min or until they're cooked through and crisp

Zest your lime[s] (try to grate lightly with a micro-plane and avoid grating the white pith, as this is very bitter!)

Strip your coriander leaves from their stalks and chop the stalks finely, leaving the leaves whole

Combine the lime zest, panko breadcrumbs, chopped coriander stalks, and a drizzle olive oil with a pinch of salt – this is your breadcrumb mix

Top, tail, peel and grate your carrot[s]

Slice your sweet pea pods finely

Trim your spring onion[s] and chop finely on a diagonal

Grate your apple[s]

Cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and slice into thin strips

Mix the grated carrot, apple, sliced sweet pea pods, sliced spring onion, and coriander leaves with the sliced chilli (can't handle the heat? Go easy!) together in a bowl

Set aside for later – this is your sweet pea pods slaw

Pat your salmon fillet[s] dry and add them to a baking tray (use tin foil to avoid mess!)

Spread half your miso (save the rest for later!) over the salmon fillet[s] and top with the breadcrumb mixture

Put the tray in the oven for 14-15 min or until the breadcrumbs are golden and the fish is cooked through – this is your panko baked salmon

Tip: Your fish is cooked once it turns opaque and flakes easily

Combine the remaining miso with 1 tsp [1 1/2 tsp] [2 tsp] sugar and 1 tsp [1 1/2 tsp] [2 tsp] boiled water and stir until the sugar has dissolved

Stir in your mayo – this is your miso mayo

Add the juice of half the lime, a drizzle of olive oil and a pinch of salt to the sweet pea pods and give everything a good mix up

Once the chips are cooked, sprinkle them with your toasted sesame seeds – these are your sesame chips

Cut the remaining lime into 1 wedge per person