FOR THE DRESSING:

● 2tbsp rice vinegar

● 1tbsp Thai fish sauce

● 1tbsp sweet chilli sauce

● Zest and juice of 1 lime

● 1 small red chilli, chopped

● 2tbsp chopped fresh

coriander

Mix all the dressing ingredients together in a large bowl. Add the prawns and mix well. Cover and leave in the fridge while you prepare the rest of the recipe. (You can happily chill overnight.) Cook the noodles according to the pack instructions, then refresh under cold water. To assemble the wraps, split out the lettuce leaves and put on a plate. Add some noodles, the mango, spring onions, prawns and peanuts and top with mint sprigs. Per serving: 333 cals, 7g fat, 1g sat fat, 39g carbs

123WHAT YOU’LL NEED

● 375g pack ready-rolled

shortcrust pastry

● 3tbsp olive oil

● 500g red onions, thinly sliced

● 350g spring onions, sliced

● 250g shallots, chopped

● 2tbsp chopped thyme, plus

thyme sprigs to serve

● 50g can anchovies, drained

and chopped

● 28cm loose-based tart tin, greased, plus greaseproof paper and baking beans

Chill the pastry in the fridge for 30 mins. Heat the oven to

1