Heat your oven to 180°C/Fan 160°C/Gas 4. Scrub the potatoes. Halve or quarter them so they’re all the same size. Tip into a pan. Pour in enough water to cover them and add a pinch of salt. Cover. Bring to boil and simmer for 10-12 mins till tender. Drain and set aside in a large bowl.

While the potatoes boil, zest and juice the lime. Peel and grate half the ginger. Cut the chilli in half and roughly chop one half, leaving the seeds in for a hotter flavour, if you like.

Grate the zest from the lime and set the zest aside. Squeeze the lime juice into a bowl and add a pinch of salt. Whisk together. Lay the salmon in a baking dish and pour over the lime marinade. Cover with foil. Bake for 10-12 mins till cooked through.

While the salmon cooks, pick the leaves from the Thai basil and coriander and set aside. Roughly chop the tomato. Pop in a food processor with the grated ginger, chopped chilli and coriander stalks. Blitz to a purée. No processor? Finely chop everything with a knife and mix.

Tip the purée into a pan with the lime zest. Pour in the jar of honey. Place on a low heat to warm through for 4-5 mins. Taste. Season if needed. Pour over the potatoes and toss. Set aside.

Halve the cucumber and peel one half into ribbons till you get to the seeded core, then finely chop the core. Put both the ribbons and chopped core in a bowl.

Carefully peel off the skin from the cooked salmon. Flake the salmon into large chunks. Pour the juices from the baking dish over the potatoes.

Heat 2 tbsp oil in a frying pan. Slice the saved chilli and ginger into strips and add them. Cook for 2 mins till crispy. Remove with a slotted spoon. Fry the salmon skin for 2 mins on each side till crispy. Roughly chop when cooled.

Make a bed of salad leaves and alfalfa sprouts on a large plate, or 2 small ones. Add the potatoes. Top with the cucumber and salmon. Mix together with your hands. Top with the Thai basil leaves and the fried ginger and chilli. Scatter over the crispy skin to serve.