Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle. 

Peel and cut the sweet potato and baking potato into 2cm chunks.

Pour the boiled water into a large saucepan with ½ tsp salt and bring back to the boil on high heat.

Add the potato chunks, reduce the heat and simmer until soft, 12-15 mins. 

Meanwhile, zest and cut the lime into wedges.

Thinly slice the red chilli.

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

In small bowl, combine the ginger puree, honey, sesame seeds, a pinch of lime zest, half the soy sauce and half the juice from the lime. Set your honey soy glaze aside. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Halve any thick broccoli stems lengthways.

Pop the Tenderstem® broccoli and pea pods onto a baking tray. Drizzle with oil, sprinkle over the garlic, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast on the middle shelf until tender and crispy, 10-12 mins.

Heat a drizzle of oil in a large frying pan on high heat.

Pat the salmon dry with kitchen paper, then season with salt and pepper.

Once hot, carefully place the salmon into the pan, skin-side down. Cook for 6-7 mins, then lower the heat to medium. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down.

Turn over and cook on the other side for a further 6-7 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

When the veg has a few mins remaining, remove the tray from the oven. Pour over the remaining soy sauce, toss to coat, then return to the oven for the remaining time. 

Add the honey soy glaze to the salmon. Gently turn to coat and cook until sticky, 1 min. Remove from the heat.

Once cooked, drain the potato in a colander and return to the pan. Add a knob of butter if you'd like to and season with salt and pepper. Mash until smooth.

Share the honey soy salmon between your plates.

Serve the sweet potato mash and soy veg alongside.

Scatter over the chilli for those who'd like it. Serve the remaining lime wedges on the side for squeezing over.