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

Cut the Tenderstem® broccoli into thirds. Trim the pak choi, then thinly slice widthways.

Zest and halve the lime.

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

After the rice has cooked for 5 mins, lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper.

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

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the Thai green curry paste and fry for 1 min.

Stir in the coconut milk and sugar for the sauce. Season with salt and pepper. Bring to the boil, then lower the heat and simmer until slightly thickened, 4-5 mins.

Once thickened, add the broccoli to the curry sauce and simmer for 3 mins.

Add the pak choi, then stir together and cook until the veg is tender, 2 mins more.

Squeeze in some lime juice, then taste and season with salt, pepper and more lime juice if needed.

When everything's ready, fluff up the rice with a fork and stir through the lime zest. Share between your bowls.

Spoon the Thai green style curry alongside the rice, then top with the salmon.

Serve with the remaining lime cut into wedges for squeezing over.

Enjoy!