King Prawn Topped Sea Bream and Mango Salsa

While the potatoes cook, halve the baby plum tomatoes, then pop them into a large bowl and set aside.

Peel the mango. Slice down either side of the stone to make 2 'cheeks'. Cut any remaining flesh from the stone, then cut the mango into 1cm pieces (discard the stone).

Trim and thinly slice the spring onion. Zest and halve the lime. Finely chop the coriander (stalks and all). Halve the red chilli lengthways, deseed, then finely chop.

In a medium bowl, combine the honey and olive oil for the salsa (see pantry for amount). Add a good squeeze of lime juice and season with salt and pepper. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Add the mango, spring onion, coriander and chilli (see ingredients for amount, add less if you'd prefer things milder) to the bowl. Stir to combine, this is your mango salsa!

Add two thirds of the mango salsa to the tomato bowl and set the rest aside for later.

When the potatoes have 10 mins of cooking time remaining, lay the sea bream, skin-side up, onto a lined baking tray. Season with salt and pepper, sprinkle over a pinch of lime zest and drizzle with oil.

When the oven is hot, bake on the middle shelf until the fish is cooked, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Meanwhile, drain the prawns. Heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, add the prawns. Season with salt and pepper and stir-fry for 4-5 mins.

Once cooked, remove the pan from the heat. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

Squeeze in some lime juice.