Korean-Style Roast Salmon, Sweet & Spicy Potatoes & Tenderstem Broccoli

Heat the oven to 200°C/400°F/gas mark 6. Crumple a roughly 35cm (14in) square piece of non-stick baking parchment into a ball. Open it out and use it to line your wide shallow pot.

In a small bowl, mix together the gochujang, soy sauce, honey and vegetable oil to create a marinade. Pour all but 2 tbsp into a large bowl and add the potatoes, tossing them in the sauce to ensure they are all evenly covered. Now transfer the potatoes to the lined pot. Pop it in the oven and cook for 45 minutes, giving them a mix once or twice during that time.

Meanwhile, use the same large bowl and toss in the broccoli and the remaining marinade. Coat well and set to one side.

Just before the potatoes are ready, rub the salmon fillets with the toasted sesame oil and sprinkle them with salt. Once the potatoes have been cooking for 45 minutes, take the pot out of the oven. Nestle the broccoli among the potatoes and rest the salmon fillets on top of the other ingredients, flesh-side up. Sprinkle the sesame seeds on top. Pop back in the oven for 10-12 minutes or until the salmon is cooked to your liking.

Sprinkle with the spring onions over and serve.