TODAY’S RECIPE: Greenest coconut prawn noodles DELICIOUS and ready in just 20 minutes. Serves 2.

Ingredients

1 tbsp vegetable oil 2cm chunk ginger, peeled and chopped 1 garlic clove, chopped 1 green chilli, chopped ½ small pack coriander, stalks and leaves separated, stalks chopped 130g of spinach, rocket and watercress 400ml can of coconut milk 180g raw king prawns 150g straight-to-wok rice noodles ½ lime, juiced

Method

1. Heat the oil in large saucepan over a medium heat. Add the ginger, garlic, chilli and coriander stalks and fry with a pinch of salt until softened (about three minutes). Add the greens and most of the coriander leaves, stir until wilted, then whizz in a blender with the coconut milk and 150ml to 200ml water until smooth and bright green.

2. Tip the sauce back into the pan, season and bring to the boil. Add the prawns, noodles and the lime juice and cook for four to six minutes until the prawns have turned pink and the noodles are cooked. Ladle into two bowls and top with the remaining coriander.