Baked coconut curry noodles

“The aim of one-pot cooking is minimal washing-up, maximum convenience. Dishes you can forget for 20 minutes. A heavy-bottomed, cast-iron lidded pan that’s oven- and hob-proof is ideal, in that you can do everything in it. But, I also use frying pans and love traybake curries. I make a fragrant curry with ready-cooked noodles (and ‚ish or marinated crispy tofu), where you mix coconut milk, chilli, lemongrass, turmeric, garlic, ginger, spring onions and lime leaves in a baking tray, and let it poach in the oven. Top with bashed peanuts and crispy onions. Quick, easy.” Rebecca Seal, co-author of Leon Happy One-pot Vegetarian (£17.99, Conran Octopus)