• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).
• Pop the chips onto a large (lined) baking tray. Toss with salt, pepper and a drizzle of oil.
• Spread out in a single layer. When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

• Meanwhile, soak your skewers in water (find them loose in your box).
• Quarter and peel the onion, then separate the layers.
• Peel and grate the garlic (or use a garlic press).
• Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.

• To remove the skin from the salmon, tilt the knife blade towards the skin to avoid removing too much flesh, then slide the blade along the length of the fillet, holding the skin firmly. IMPORTANT: Wash hands and equipment after handling raw fish.
• Chop the salmon into 2cm pieces.

NOTE: Swapping to tofu? Chop into 2cm cubes then follow the recipe as written.

• In a bowl, toss the onion and salmon with the teriyaki sauce. Season with salt and pepper.
• Thread the salmon and onion pieces onto the skewers (2 per person), alternating between the two.
• Place on one side of another lined baking tray and drizzle any remaining sauce over the skewers. IMPORTANT: Wash hands and equipment after handling raw fish.

• Once the chips have cooked for 15 mins, scatter over the sesame seeds and pop back in the oven.
• Pop the broccoli next to the salmon skewers.
• Toss with garlic, salt, pepper and a drizzle of oil. Spread out in a single layer.   Cook on the middle shelf for 12-15 mins. Turn halfway through. IMPORTANT: Salmon is cooked when no longer pink in the middle.

• Divide the salmon skewers, broccoli and sesame potatoes between plates.
• Drizzle the mayo over the skewers.