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

Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small chunks. Chop the potatoes into 2cm chunks (no need to peel).

Pop the carrot and potatoes 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, roast on the middle shelf until golden, 30-35 mins. Turn halfway through.

Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.

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

Pop the veg in separate sections on a plate and set aside for now.

Next, lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper. 

Spread the korma curry paste over the salmon. IMPORTANT: Wash your hands and equipment after handling raw fish. 

Roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.

When the veg has 5 mins remaining, heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the pepper chunks and stir-fry until just soft, 3-4 mins.

Turn down the heat, then add the garlic and stir-fry for 1 min more.  

Add the roasted potatoes and carrot to the pepper pan, tossing to combine. Stir through the mango chutney and season with salt and pepper.

Remove from the heat. 

Share the hash between your plates, then lay the salmon fillets on top.

Finish with a dollop of soured cream.