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. 

Halve the lime. Trim and thinly slice the spring onion.

Lay the salmon fillets, skin-side down, onto a lined baking tray. Sprinkle over half the Thai style spice mix and season with salt and pepper.

When the oven is hot, 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, pop the gyozas onto a baking tray and drizzle with oil. Toss to coat.

Bake on the middle shelf of your oven until golden, 10-15 mins. Turn halfway through.

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

Once hot, add the Thai green style paste and remaining Thai style spice mix and fry for 1 min.

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

Add the pak choi for the last 2 mins of simmer time and cook until the veg is softened.

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

While the curry sauce simmers, cook the sushi rice according to pack instructions.

When the gyozas are cooked, drizzle over the sweet chilli sauce and turn to glaze them.

Share the sushi rice between your bowls.

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

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

Serve the sweet chilli gyozas on the side.