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

Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle over the roasted spice and herb blend, then season with salt and pepper. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Meanwhile, halve the bell pepper and discard the core and seeds. Cut lengthways into large wedges.

Trim the green beans. Peel and grate the garlic (or use a garlic press).

Pop your green beans onto a piece of foil with a drizzle of oil, add the grated garlic and season with salt and pepper. Toss the coat. Fold the foil, sealing on all sides to create a parcel.

Pop the green bean parcel onto a large, lined baking tray.

When the oven is hot, roast on the top shelf until tender, 15-20 mins.

When the green beans have cooked for 5 mins, lay the salmon fillets, skin-side down, alongside the beans. Sprinkle with the Caribbean style jerk and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw fish.

Add the sliced pepper to the tray next to the salmon. Drizzle with oil, season with salt and pepper, then toss to coat.

Roast the salmon and veg on the top shelf of your oven for the remaining time, until the veg are tender and the salmon is cooked through, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.

Once cooked, drizzle the mango chutney over the salmon. 

Share the salmon, potatoes and roasted veg between your plates.

Serve with the mayo (see pantry for amount) on the side for dipping.