Heat the oven to 200°C/180°C fan/gas 6. Put the oil in a deep roasting tin or dish about 30 x 25cm in size. Add the shallots, chilli, potatoes and lemongrass. Roast for 10 mins until fragrant, keeping an eye on the shallots to ensure they don’t burn. Remove from the oven and stir in the curry paste, the coconut milk and 200ml stock (if cooking for 4). Put back in the oven again for 15-20 mins until the sauce is slightly thickened and the potatoes are turning tender.

Season to taste with the fish sauce and sugar, then stir through the courgette ribbons and spinach. Nestle the salmon fillets in the sauce and bake for a further 10-15 mins until the salmon is cooked to your liking.

Add the lime juice and taste the sauce for a balance of sweet and sour, adding more lime juice and fish sauce, if you like. Scatter over the spring onions along with the coriander and chilli. For a more filling meal, serve with rice noodles which should be cooked according to the packet instructions.