Mild Salmon, Potato, Coconut and Cashew Curry

Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice, ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper. 

Roast 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.

Halve, peel and chop the onion into small pieces.

Heat a drizzle of oil and a knob of butter (if you have any) in a medium saucepan on medium heat.

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins. Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.

While the onion cooks, peel and grate the garlic (or use a garlic press).

Add the garlic and korma curry paste to the onion and fry for a further min.

Stir in the coconut milk, vegetable stock paste and water for the sauce (see pantry for amount). Simmer until lightly thickened, 2-3 mins.

Meanwhile, crush the cashews in the unopened sachet using a rolling pin.

Once the potatoes are cooked, add to the coconut curry. Stir in the mango chutney and season with salt and pepper.

Make kid friendly: If your kids don't want the veg, then you can serve the kids curry portions before adding the spinach and peas.

For those who want the veg, add the peas and spinach to the curry a handful at a time until the spinach is wilted and piping hot, 1-2 mins.