- 1kg floury potatoes, such as Maris Piper, peeled and cut into 2cm chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- olive oil, for roasting
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 2 tsp ground cumin
- 1 tsp chilli flakes
- 200g spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 1 x 500g salmon fillet
- 2 tbsp tandoori or tikka spice paste
- 100ml double cream
- lemon wedge, to serve
Heat oven to 200C/180C fan/gas 6. Cook the potatoes in a large pan of boiling salted water for 6 mins. Drain in a colander and leave to steam dry for a few mins. Toss the potatoes in a roasting tin with 1 tbsp oil, the turmeric, ground cumin and chilli flakes and plenty of seasoning. Roast for 20 mins, tossing halfway through. Boil the kettle.
Put the spinach in a colander and pour over boiling water until wilted. Use the back of a wooden spoon to squeeze out most of the water. Rub the salmon generously with the spice paste and drizzle with oil. Stir the spinach through the potatoes and top with the salmon, skin-side down. Increase the heat to 220C/200C fan/ gas 7. Return to the oven for 20-25 mins or until the salmon is just cooked. Remove the salmon to stir the cream into the potatoes, then replace the salmon and serve with lemon wedges for squeezing over.