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 and sprinkle over the turmeric. Drizzle with oil and season with salt and pepper.

Toss to coat and spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

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

Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper.

Drizzle over the tamarind chutney and spread all over with the back of a spoon. IMPORTANT: Wash your hands and equipment after handling raw fish.

When the potatoes have around 10 mins of cook time remaining, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.

While everything cooks, heat a drizzle of oil in a large frying pan on medium heat.

Add the cabbage, mustard seeds, garlic and ginger puree. Stir-fry for 2 mins.

Next, season the cabbage with salt and pepper and add the peas and a splash of water. Mix well and cover with a lid (or foil).

Cook until just tender, 3-4 mins. Once cooked, remove from the heat.

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

Serve the turmeric roasted potatoes and stir-fried greens alongside.