Salmon Thai-Style Green Curry

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 0.25 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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).

After the rice has been cooking for 5 mins, line a baking tray with baking paper. Pop the salmon skin-side down, drizzle with oil and season with salt and pepper. Roast on the middle shelf for 12-15 mins. IMPORTANT: Wash your hands after handling raw fish. The fish is cooked when opaque in the middle.

Meanwhile, heat 1cm of oil in a large saucepan over medium-high heat. Once hot, add the shallot rings and cook, stirring very carefully, for 3-4 mins until golden brown. Be very careful - the oil is hot! Once cooked, using a slotted spoon, transfer to a plate lined with kitchen roll and season with salt. Set aside to crisp up. Leave 1 tbsp of the oil in the pan and discard the remaining oil.

Pop the saucepan you used for the shallots on medium-high heat. Add the Thai green curry paste and cook, stirring, until fragrant, 1 minute. Add the coconut milk and water (see ingredients for amount) and season with salt and pepper. Add the broccoli and cook for 3 mins, then add the bok choy, stir together and cook for a further 2 mins until they are both tender and the bok choy is beginning to wilt. Squeeze in half the lime juice, taste and season with salt and pepper if you like.