RAINBOW STIR-FRY

What’s not to love about a stir-fry? When you can’t be bothered to spend ages cooking and have a hunger on, the stir-fry comes to the rescue. Get all your veg prepped and chopped first so you can swiftly chuck them all in the pan, then let the flavours work their magic on this crunchy, nutritious dish.

Serves 4

1tbsp coconut oil or sunflower oil

3cm (1¼in) piece of root ginger, peeled and cut into thick matchsticks

3 garlic cloves, thinly sliced

1 red pepper, deseeded and thinly sliced 100g (3½oz) mangetout, thinly sliced 1 red chilli, deseeded and thinly sliced 150g (5½oz) prawns

1½tbsp tamarind paste

2tsp toasted sesame oil

Cooked brown rice, to serve

1tsp toasted sesame seeds, to serve

Put the coconut oil or sunflower oil in a large pan or wok and set over a high heat. Once the oil is very hot, add the ginger, garlic, red pepper, mangetout and chilli. Stir-fry, keeping everything on the move all the time, for 2 minutes. Add the prawns and stir-fry for another minute. Add the tamarind paste and cook for 2 minutes more until the prawns are cooked through.

Remove from the heat and stir in the sesame oil. Divide the rice between four bowls and spoon the stir-fry over. Sprinkle with sesame seeds and serve immediately.

Cook. Eat. Love by Fearne Cotton is published by Orion on 1 June, £20. © Fearne Cotton 2017. Author photography: Liam Arthur. Food photography: Tamin Jones. To order a copy for £15 visit mailbookshop.co.uk or call 0844 571 0640, p&p is free on orders of £15 or over. Offer valid until 27 May 2017.