Apricot Ginger Salmon

Put your chopped onion in a large pot on medium heat with 1 tbsp of oil. Cook gently for around 5 mins until the onion is soft, then add your mushrooms along with ½ tsp of salt and a good grind of pepper and cook until they have reduced down (about 5 mins).

When your onion and mushrooms are nicely cooked, add your cinnamon and turmeric spice mix, and curry paste (use less than 1 tbsp if you like things less spicy!) and cook for a further 2 mins, then add your rice, raisins, stock pot and 800ml of water. Stir everything together and bring to a boil, then reduce the heat, put your lid on the pot and allow the rice to simmer for 10 mins before taking it off the heat and resting it for another 10 mins.Tip: Do not peek under the lid for the whole 20 mins!

Give your kitchen a quick tidy and then tackle your salmon! Pre-heat your grill to high. Put your chutney in a bowl with 3 tbsp of water, ½ tsp of salt and a good grind of pepper and mix thoroughly. Coat your salmon fillets in the chutney mixture, pop them on a baking tray and grill them for 5 mins on one side before turning and grilling them for 4 mins on the other side.

Once cooked, get the salmon out from under the grill and using a fork separate it into flaky pieces. Tip:If you do this in the baking tray you cooked the salmon in, then you will also mix the lovely chutney together with the salmon and you also save on washing up!

When the rice is cooked, add half the coriander to the pot along with the spinach. Stir through, put the lid back on the pot and leave for 2-3 mins so the spinach wilts.