Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, bake on the middle shelf until golden, 30-35 mins. Turn halfway through.

Meanwhile, lay the salmon fillets, skin-side down, onto a lined baking tray. Sprinkle over the Caribbean style jerk, season with salt and pepper, then rub into the fish.

Roast the salmon on the top shelf of your oven until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

While everything bakes, zest and halve the lime (see ingredients for amount).

In a medium bowl, combine the coleslaw mix, mayonnaise and lime zest. Season with salt and pepper, then set your slaw aside.

Roughly chop the parsley (stalks and all).

Peel the kiwi, then cut into 1cm chunks.

In another medium bowl, combine the parsley, kiwi and chilli flakes (add less if you'd prefer things milder) with a squeeze of lime juice.

Mix in the sugar and olive oil for the salsa (see pantry for both amounts) and season with salt and pepper.

Taste and season with more lime juice, salt and sugar to your liking. 

Transfer your Caribbean style salmon to your plate and spoon over the kiwi salsa. 

Serve with the chips and zesty slaw alongside.