Caribbean-Style Double Salmon & Sweet Potato Chips W. Crushed Peas

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

Cut your potato[es] (skins on) into chips, then add the chips to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper and give everything a good mix up

Put the tray[s] in the oven for 20-25 min or until tender and starting to crisp

Meanwhile, add your ground paprika, ground allspice, vegetable stock mix and a generous pinch of salt to a plate

Give everything a good mix up until fully combined – this is your Caribbean-style spiced seasoning

Press your salmon fillet[s] into the Caribbean-style spiced seasoning so that one side is fully coated

Chop your coriander finely, including the stalks

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

Combine your mayo with the juice of half the lime[s] and the lime zest in a small bowl – this is your lime mayo

Add your blanched peas to a pot with a lid, cover them with boiled water (just enough to cover them) and add a pinch of salt

Bring to the boil over a high heat and cook for 1 min or until they're warmed through, then drain and return to the pot

Return the drained peas to the pot with a small knob of butter, the chopped coriander, the juice of the remaining lime and a pinch of salt

Mash the peas with a masher until they come together nicely – these are your crushed peas

Cover with a lid to keep warm

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the salmon (spice-side down) and cook for 9-10 turning once halfway or until cooked through – this is your Caribbean-style spiced salmon

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

(Doubled your protein? Use 2 pans!)