Thai red prawn curry

Jasmine rice: Put a medium saucepan on a medium heat.

Add the mug of rice, a pinch of salt, a splash of olive oil, the 2 jasmine teabags or flower, and cover with 2 mugs of boiling water (use the same mug you used for the rice).

Cover with a lid and cook for 7 minutes, then take off the heat and leave to steam with the lid on for 7 minutes.

Red curry: Put a large frying pan on a medium heat.

Trim the ends and tough outer leaves of the lemongrass stalks, bash up the stalks with the side of a knife, then put into a food processor with 1 fresh red chilli (stalk removed), 2 peeled cloves of garlic, 4 lime leaves, a bunch of coriander, 2 jarred red peppers, 1 heaped teaspoon of tomato puree, 1 tablespoon of fish sauce, 2 tablespoons of soy sauce and 1 teaspoon of sesame oil.

Peel and add 2cm of fresh ginger.

Blitz to a paste - you might need to stop and use a spatula to scrape down the sides so it all gets whizzed up.

Drizzle some olive oil into the hot frying pan and add the unpeeled raw tiger prawns.

Let them fry for around 1 minute, then add a tablespoon of the curry paste and fry for 1 more minute.

Tip into an oven proof dish and put into the oven on the top shelf for about 8 to 10 minutes.

Put the pan you cooked the prawns in back over a medium heat.

Drizzle in a little olive oil, then add the sugar snap peas followed by the small prawns.

Spoon in the rest of the curry paste, and stir and fry for a minute or two before adding the coconut milk.

Stir as it melts down, then leave to simmer on a medium to low heat.

To serve: Taste the curry and correct the seasoning with a few drops of soy sauce if needed.

Scatter over the reserved coriander leaves, then take to the table with the dish of prawns from the oven.

Cut the remaining limes into wedges for squeezing over.