Ingredients

400ml tin full-fat coconut milk

Two tablespoons Thai red curry paste

One fresh red chilli, finely diced

One large garlic clove, crushed

Two and a-half-inch piece fresh root ginger, peeled, coarsely grated and then finely chopped

Two limes, juice only

Two teaspoons fish sauce

One cauliflower, cut into small florets

Two Romano peppers, seeds removed, cut into large pieces

Three banana shallots, peeled and halved

Two tablespoons sunflower oil

One tablespoon of runny honey

150g baby courgettes, sliced thinly on the diagonal

Six small salmon fillets, skin removed

Bunch of Thai basil or fresh coriander, chopped

Salt and freshly ground black pepper

Method

Begin by preheating the oven to 220C/200C Fan/Gas 7. Then mix the coconut milk, Thai paste, chilli, garlic, ginger, lime juice and fish sauce in a small bowl, seasoning with salt and pepper.

Next, scatter the cauliflower, peppers and shallots into a large roasting tin, add one tablespoon of the oil and stir.

Pour over half of the coconut mixture, season with salt and pepper and drizzle over the honey before roasting for 12 to 15 minutes, or until the vegetables are starting to brown.

After, mix the courgettes with the remaining oil, add the courgettes and salmon to the tin and spoon over the remaining coconut mixture.

Roast it all together in the tray for a further 10 minutes, or until the fish is just cooked.

Every piece of salmon is a different type and thickness, so the timing will vary every time you cook it.

Cook the salmon until it just starts to flake when gently pricked with a fork (the pieces of flesh separate easily).

The last step is just to sprinkle over the Thai basil and serve immediately.