Sweet Chilli Salmon With Veg-Packed Rice

Top, tail, peel and dice your carrot[s] finely

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, add the diced carrot and reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Combine half your soy sauce (you'll use the rest later!) with your honey, red chilli relish and 30ml [45ml] [60ml] cold water in a bowl – this is your sweet chilli sauce

Boil a kettle

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

Once hot, add your salmon fillet[s], skin-side down, season with a pinch of salt and pepper and cook for 3 min or until the skin has started to crisp

(Doubled your protein? Use 2 pans!)

Meanwhile, peel and finely slice (don't chop!) your garlic

Once the salmon skin is starting to crisp, add the sliced garlic and cook for 1 min or until slightly softened

Add the sweet chilli sauce to the pan and cover with a lid

Cook for a further 6-7 min turning once halfway, or until the salmon is cooked through and the sauce has thickened

Tip: Your fish is cooked through when it's opaque and flakes easily

Trim, then slice your spring onion[s]

Add your blanched peas to a colander and pour boiled water all over to refresh them

Once the rice is cooked, add the refreshed peas, black sesame seeds and remaining soy sauce and mix everything together – this is your veg-packed rice

Once done, add your toasted sesame seeds to the pan with the salmon – this is your sweet chilli salmon

Tip: Add a splash of water if your sauce is looking a little thick!