Peri Peri Crumbed Salmon and Hot Honey

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

Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 1cm chunks.

Chop the potato into 2cm chunks (no need to peel).

Pop the diced butternut and potato chunks onto a large baking tray. Drizzle with oil, sprinkle over the mixed herbs, season with salt and pepper, then toss to coat. 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 and cooked through, 30-35 mins. Turn halfway through.

Meanwhile, trim the green beans. Peel and grate the garlic (or use a garlic press).

In a small bowl, combine the breadcrumbs, peri peri seasoning and olive oil for the crumb (see pantry for amount). Season with salt and pepper.

Pat the salmon dry with kitchen paper. Lay the salmon, skin-side down, onto a lined baking tray. IMPORTANT: Wash hands and utensils after handling raw fish.

Spread the mayonnaise over the top and sides of the fish and top with the breadcrumb mixture. Press it down with a spoon.

Bake on the top shelf until the crumbs are golden and the fish is cooked through, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.

In a small bowl, combine the hot sauce and honey. Season with salt and pepper and mix well. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Heat a drizzle of oil in a medium frying pan on medium-high heat. 

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the garlic, then turn the heat down to medium and cook for 1 min.

Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins. Remove from the heat, season with salt and pepper and cover to keep warm. 

Once everything's ready, transfer the crumbed salmon to your plates.

Pour over the hot honey sauce. 

Serve the roasted butternut, potato and green beans alongside.