Salmon: Skin on or skinless fillets both work. If using skin on salmon, you can lift the skin away after baking before breaking the salmon into chunks.

Feta: Full fat feta will give the creamiest result, but reduced fat feta can be used if preferred. The sauce may be slightly less rich.

Pasta: Any short pasta shape works well, such as fusilli, penne or rigatoni. Cooking times will vary, so follow the packet instructions.

Spinach: You can leave it out or swap for another quick cooking green such as finely chopped kale. If using kale, it may need a little longer to soften.

Tomatoes: Cherry or baby plum tomatoes both work well. Larger tomatoes can be used if chopped into smaller pieces.

Smoked paprika: normal paprika can be used instead if you don’t want the smoky flavour.

Pasta water: Add it gradually at the end until the sauce reaches the consistency you like. You may not need all of it.