Spiced Salmon, Butternut Wedges and Honey-Harissa Sauce

Meanwhile, chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

Roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

Roast the parcel until soft, 10-12 mins. 

Meanwhile, zest and cut the lemon into wedges.

In a small bowl, combine the honey, harissa (add less if you'd prefer things milder) and a good squeeze of lemon juice. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen. 

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

In another small bowl, mix the roasted garlic and yoghurt.

When the butternut has 10 mins left, heat a drizzle of oil in a large frying pan on high heat. Pat the salmon dry with kitchen paper, then season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw fish.

Once the oil is hot, place the salmon into the pan, skin-side down. Cook for 4-5 mins, then lower the heat to medium. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down. Turn and cook the remaining three sides for 2-3 mins each. IMPORTANT: The fish is cooked when opaque in the middle. Set aside.

Put the pan back on medium heat (no oil).

Add the cabbage and stir-fry for 2 mins. Season with salt and pepper, add a splash of water, mix well and cover with a lid (or foil). Cook until just tender, 3-4 mins.

Once cooked, remove from the heat and stir in the butter (see pantry for amount) until melted. Add a good squeeze of lemon juice and mix.