Salmon Teriyaki Skewers and Sesame Wedges

Meanwhile, soak your skewers in water. Pop the soy sauce, honey, ketjap manis and half the miso paste into a large bowl and mix together with a fork. Slice the salmon fillets into 2cm wide pieces, pop into the marinade and mix well to coat. Set aside. IMPORTANT: Wash your hands after handling raw fish.

Halve the tenderstem broccoli widthways. Trim the root from the bok choy then thinly slice widthways. Peel and grate the garlic (or use a garlic press). Peel and grate the ginger. Heat a large frying pan over medium heat (no oil). Add the remaining sesame seeds and toast until they are slightly golden - 1-2 mins. Stir frequently. TIP: Watch them like a hawk as they can burn easily. Pop the sesame seeds into a small bowl, add the mayo, season with salt and pepper and mix together. Set aside.

About 15 minutes before the wedges are done, divide the marinated salmon pieces between the skewers (one skewer per person). Don't throw the marinade away! Heat a drizzle of oil in the frying pan over medium high heat. Once hot, add the salmon skewers and cook until browned all over, about 1 minute each side. TIP: Keep an eye on it because the marinade can burn easily! Once browned, pop onto a baking tray and roast until cooked through, 8-10 mins. IMPORTANT: The fish is cooked when opaque in the middle. Wipe out the pan but don't wash it up!

About 5 minutes before the potatoes and fish are finished, heat a drizzle of oil in a large frying pan over medium high heat. Once hot, add the tenderstem broccoli and stir fry until it begins to char, 2 mins. Add the bok choy, garlic, ginger and remaining miso, stir fry for a further 1 minute. Add a splash of water, cover with a lid or some foil and continue to cook until the vegetables are tender, 1-2 mins. Keep warm.