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

Chop the potatoes into 2cm chunks (no need to peel). Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the roasted spice and herb blend.

Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press). 

Cut the Tenderstem® broccoli into thirds.

Pat the salmon dry with kitchen paper. Lay the fish, skin-side down, onto a lined baking tray.

Season with salt and pepper, sprinkle over the Cajun spice mix and drizzle over the red pepper chilli jelly.

Spread the mixture over the flesh with the back of a spoon. IMPORTANT: Wash your hands and equipment after handling raw fish

Bake the fish on the top shelf until cooked, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.

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

Once hot, add the Tenderstem® and stir-fry for 2-3 mins. Add the garlic and fry for 1 min more. 

Add the samphire and a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins. Season with pepper (don't add salt - the samphire is salty enough).

Transfer the glazed salmon fillets between your serving plates.

Serve the spiced potatoes and veg alongside.

Add a dollop of mayonnaise (see pantry) for dipping. 

Enjoy!