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

Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle over the North Indian style spice mix, 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 on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, in a large bowl, combine two thirds of the mayo and half the mango chutney.

Toss the coleslaw mix through the mayo dressing and season with salt and pepper. 

When the potatoes have 15 mins of cook time remaining, lay the salmon fillets, skin-side down onto a lined baking tray. IMPORTANT: Wash your hands and equipment after handling raw fish.

Spread the korma curry paste over the fillets with the back of a spoon. Season with salt and pepper.

Move the potatoes to the middle shelf and roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.

Just before everything's ready, toss the rocket with the mango slaw. TIP: Don't add the leaves too early or they'll go soggy.

Share the salmon between your serving plates and drizzle over the remaining mango chutney.

Serve with the spiced potatoes and mango rocket slaw.

Add the remaining mayo alongside for dipping.

Enjoy!