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

b) Put a large saucepan of water with ½ tsp salt on to boil. 

c) Chop the potatoes into 2cm chunks (peel first if you prefer). 

d) When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins. 

a) Meanwhile, roughly chop the parsley (stalks and all).

b) Trim the green beans.

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

d) Zest and halve the lemon.

a) Pat the salmon dry with kitchen paper. Lay the salmon, skin-side down, on a lined baking tray and sprinkle over half the Cajun spice mix (add less if you'd prefer things milder).

b) Season with salt and pepper and drizzle with oil, then rub the spice into the fish.

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

a) Meanwhile, put the remaining Cajun spice mix into a small bowl (add less if you'd prefer things milder).

b) Add the lemon zest, then squeeze in some lemon juice.

c) Season with salt, add half the honey, then mix in the olive oil for the dressing (see pantry for amount) and half the parsley. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

d) Add more lemon juice to taste.

a) Heat a drizzle of oil in a large frying pan on medium-high heat. Halve any thick broccoli stems lengthways.

b) Once hot, add the green beans and Tenderstem® to the pan. Stir-fry for 2-3 mins.

c) Stir in the garlic and cook for 1 min more.

d) Add a splash of water, then cover with a lid and allow to cook until the veg is tender, 4-6 mins.

a) Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

b) Add a splash of milk and a knob of butter (if you have any) and mash until smooth. Stir through the remaining parsley, then season to taste with salt and pepper.

c) Once the salmon has been removed from the oven, drizzle over the remaining honey.

d) Transfer your salmon to your plates and serve with the mash and green beans alongside. Finish by drizzling over the spicy parsley dressing.