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

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

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

When the oven is hot, bake on the top shelf until golden, 30-35 mins. Turn halfway through.

Meanwhile, trim the green beans.

Peel and grate the garlic (or use a garlic press).

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

Drizzle with oil, sprinkle over the Indonesian style spice mix, then season with salt and pepper. Rub the seasoning into the flesh of the fish. 

When the chips are halfway through baking, add the fish to the middle shelf of the oven and bake until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

While the basa bakes, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the young pea pods and green beans and stir-fry until starting to char, 2-3 mins.

Stir in the garlic, then turn the heat down to medium and cook for 1 min more. Add a splash of water and immediately cover with a lid or some foil.

Cook until the beans are tender, 4-5 mins. Season with salt and pepper.

When the salmon has 3 mins remaining, drizzle the sweet chilli sauce over the fillets.

Return to the oven for the remaining cooking time, 2-3 mins.

When everything's ready, share the salmon fillets between your plates.

Serve with the garlic young pea pods and green beans and sesame chips alongside. Add some mayo (see pantry for amount) for dipping.

Enjoy!