Coconut fish noodles (Serves 4)

Ingredients:

2tbsp coconut oil; 20g desiccated coconut; 2tbsps garlic paste; 1tsp ground turmeric; 1tbsp ground black pepper; 4tbsps fish sauce; 1tsp salt; 3 lime leaves, thinly sliced; 2 x 400ml tins of coconut milk; 225g rice noodles; 375g cod loins, chopped into chunks to serve: 2 large red chillies, thinly sliced; a large handful of fresh coriander; lime wedges

Method:

1. Preheat the oven to 200ºc/fan 180ºc/gas mark 6. Have a casserole dish with a lid ready.

2. Add the coconut oil with the desiccated coconut and put into the oven for the coconut to brown – this should only take a few minutes.

3. As soon as the coconut is golden, take out. Now to add the rest of your ingredients. Add the garlic, turmeric, pepper, fish sauce, salt, lime leaves and coconut milk. Mix well.

4. Crush the noodles in the palm of your hand and scatter into the coconut mixture. Now add the cod chunks, put the lid on and bake in the oven for 25 minutes, or until the noodles and fish are fully cooked through. 5. Give it a mix to break up the fish chunks. Spoon into bowls, scatter with sliced red chilli and coriander and serve with a wedge of lime.