Roasted Salmon and Thai Green Style Curry

Lay the salmon fillets, skin-side down, onto a lined baking tray. Sprinkle over half the Thai style spice mix and season with salt and pepper.

When the oven is hot, 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.

Meanwhile, pop the gyozas onto a baking tray and drizzle with oil. Toss to coat.

Bake on the middle shelf of your oven until golden, 10-15 mins. Turn halfway through.

While everything's in the oven, heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the Thai green style paste and remaining Thai style spice mix and fry for 1 min.

Stir in the coconut milk, soy sauce, broccoli and sugar for the sauce (see pantry for amount). Season with salt and pepper. Bring to the boil, then lower the heat and simmer until slightly thickened, 4-5 mins.

Add the pak choi for the last 2 mins of simmer time and cook until the veg is softened.

Squeeze in some lime juice, then taste and season with salt, pepper and more lime juice if needed.

While the curry sauce simmers, cook the sushi rice according to pack instructions.

When the gyozas are cooked, drizzle over the sweet chilli sauce and turn to glaze them.