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, sprinkle over the roasted sesame seeds, 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 top shelf until golden, 25-30 mins. Turn halfway through.

While the chips are in the oven, zest and quarter the lime into wedges.

In a large bowl, combine the mayo, half the lime juice and a drizzle of olive oil.

Add the coleslaw mix to the bowl, season with salt and pepper and toss to coat. Set aside for later.

Next, pat the salmon dry with kitchen paper.

Lay the fish onto a lined baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the Thai style spice mix (add less if you'd prefer things milder) and pinch of lime zest.

Rub to coat with the seasoning. IMPORTANT: Wash your hands and equipment after handling raw fish.

When the chips are about halfway through cooking, bake the fish on the top shelf until cooked through, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.

A few mins before the fish is cooked, drizzle the sweet chilli sauce over the fillets and pop back into the oven for the remaining time. 

Just before you're ready to serve, toss the baby leaves through the coleslaw. TIP: Don't add the leaves too early or they'll go soggy.

Share your zesty spiced salmon between your serving plates. Spoon over any remaining sweet chilli sauce from the tray. 

Serve your slaw and sesame chips on the side along with any remaining lime wedges for squeezing over.