Lime Roasted Salmon

a) Heat a drizzle of oil in a wok or large frying pan on medium-high heat. b) When it’s hot add the bell pepper and stir-fry until softened, 5-6 mins. c) Meanwhile, bring a large saucepan of water to the boil for the noodles.

a) In a small bowl combine the juice from half the lime with a drizzle of oil, salt and pepper. b) Pop the salmon skin-side down on a lined baking tray, pour over the lime oil and roast on the top shelf of your oven until golden and cooked through, 12-15 mins. IMPORTANT: The fish is cooked when it is opaque all the way through.

a) When the pepper is cooked, add the bok choy and fry for a further 2-3 mins until it's wilted. b) When the water for the noodles is boiling, add 0.25 tsp salt and the noodles, cook until tender, 4 mins. c) Drain in a sieve. Pop back in the pan, drizzle with oil and stir through to stop it sticking together.

a) While the noodles cook, mix the Szechuan paste, lime zest and water (see ingredients for amount) in a small bowl. b) Lower the heat of your veg pan and stir the grated garlic and ginger purée. c) Cook for 1 more minute, then add the noodles and Szechuan mix. d) Mix to ensure the noodles are evenly coated and piping hot. Add a splash of water to the sauce if necessary.