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

b) Lay the salmon fillets, skin-side down, onto a lined baking tray.

c) Sprinkle over the curry powder and season with salt and pepper. 

d) 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.

a) Meanwhile, boil a half-full kettle.

b) Pour the boiled water into a large saucepan with ¼ tsp salt on high heat. Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve, then pop it on top of the pan and allow to steam until ready to serve.

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

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

b) Once hot, stir in the tomato puree, garlic and tikka masala paste. Stir-fry until fragrant, 1 min. 

a) Stir in the creme fraiche, veg stock paste, sugar and water for the sauce (see pantry for amount). Bring to the boil. 

b) Lower the heat and simmer gently, stirring occasionally, 3-4 mins.

a) Add the peas and spinach to the curry a handful at a time until wilted and piping hot, 1-2 mins.

b) Stir the butter (see pantry for amount) into the curry until melted. Taste and season with salt and pepper if needed.

c) Fluff up the rice with a fork. 

a) Share your rice between bowls.

b) Spoon over the tikka curry.

c) Top with the spiced salmon.

d) Drizzle the honey (see pantry for amount) over the salmon to finish.