Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 1cm chunks (no need to peel).

Halve and peel the red onion, then cut each half into 3 wedges.

Pop both veg onto a large baking tray. Drizzle with oil, sprinkle over half the roasted herb and spice blend, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast the veg on the middle 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.

While the potatoes bake, lay the salmon fillets, skin-side down, onto a lined medium baking tray. Season with salt and pepper, then sprinkle over the remaining roasted herb and spice blend.

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, trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.

Add the cucumber to a large bowl with the cider vinegar, sugar and olive oil for the dressing (see pantry for amount).

Season with salt and pepper, then toss to combine.

Add the yoghurt to a small bowl.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Stir the roasted garlic into the yoghurt. Season with salt and pepper.

Once cooked, drizzle half the red pepper chilli jelly over the salmon, then drizzle the remaining jelly over the veg. Toss the veg to coat.

Toss your baby leaves through the dressing.

Transfer your salmon and sticky veg to your serving plates. Serve with the salad alongside.

Drizzle over the garlic yoghurt to finish.

Enjoy!