Chipotle Salmon Traybake

Pop the potato chunks 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 top shelf until golden, 30-40 mins. Turn halfway through.

Lay the salmon fillets, skin-side down, onto a lined baking tray.

Drizzle with oil, sprinkle over the Mexican style spice mix, season with salt and pepper, then rub to coat.

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

When the potatoes has 10 mins left of roasting time, add the sliced mushrooms to the same tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Return to the oven to roast for the remaining time, 10-12 mins.

When everything's ready, drizzle the honey over the salmon. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Drizzle the chipotle paste (add less if you prefer things milder) over the veg, then toss to coat.