1. Preheat the oven to 220C/ 200C fan/ Gas 7.

2. Measure the coconut milk, Thai paste, chilli, garlic, ginger, lime juice and fish sauce into a small bowl. Mix well and season with salt and pepper.

3. Scatter the cauliflower florets, peppers and shallots into a large roasting tin or an ovenproof dish. Add a tablespoon of the oil and mix well, then pour over half the sauce, season and drizzle over the honey.

Roast in the oven for about 12-15 minutes until the vegetables are starting to brown.

4. Toss the courgettes in the remaining oil and add them and the salmon to the tin. Spoon over the remaining sauce, then roast for a further 10 minutes until the salmon flesh is opaque pink and is just cooked.

5. Sprinkle over the Thai basil or coriander and serve with some steamed rice.