M&S Caledonian Gold Salmon and sweet potato Thai curry traybake

1Preheat the oven to 220°C/200°C fan/gas mark 6. Add the squash and sweet potato mix (400 g) to a large ovenproof dish, drizzle with 1 tbsp olive oil and roast for 15 minutes, until softened.

2After 15 minutes, add the curry paste (1 jar) and coconut milk (400 ml) and mix well. Nestle the salmon (4) into the dish then arrange the broccoli and garlic stir fry mix (1 pack) on top. Return to the oven for another 12-15 minutes, until the salmon and vegetables are cooked.

3Serve in bowls alongside the rice (2 pouches), topped with the chilli (1) and coriander (20 g) (20 g). Serve with lime (1) wedges (1).