2 Meals: King Prawn Yellow Curry & Prawn Laksa

Meal 1:

Preheat the oven to 200°C/ 180°C (fan)/ gas 6, then boil a kettle

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop roughly

Peel and chop your shallot[s] into wedges then peel and chop your sweet potato[es] into bite-sized pieces

Slice half your red chilli[es] into rounds and finely chop the remaining, set aside the chilli rounds in the fridge for day 2

Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid, with a generous drizzle of vegetable oil over a medium-high heat

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Add the chopped pepper, shallot wedges and chopped sweet potato to the dish and cook for 3-4 min or until beginning to soften

Tip: Cooking for 4 or more? Use 2 casserole dishes!

Chop your creamed coconut roughly (if required!)

Once softened, add your curry powder to the dish with your cornflour, ginger & garlic paste, ground coriander, ground turmeric, fish sauce and the chopped chilli (can't handle the heat? Go easy!)

Add the chopped creamed coconut with 550ml [710ml] [930ml] boiled water to the dish and bring to the boil over a high heat

Once boiling, cover with a lid, then put the dish in the oven for 20 min or until the sweet potato is tender – this is your yellow curry

Rinse your sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully

Add the drained rice to an oven-proof dish with 250ml [375ml] [510ml] boiled water

Cover tightly with tin foil and put the dish in the oven for 25 min or until all the water is absorbed and the rice is cooked – this is your baked rice

Use this time to clear up, set the table, have a cup of tea or simply chill!

Wash half your spinach (you'll use the rest tomorrow!) then pat dry with kitchen paper

Once the sweet potato is tender, remove the dish from the oven and set aside half the yellow curry to cool down quickly (within 2 hours max), then refrigerate in a covered container. Enjoy within 24 hours

Drain half your king prawns (you'll use the rest tomorrow!) and add them to the dish with the spinach, give everything a good mix up, cover with a lid and return the dish to the oven for 4-5 min or until the spinach has wilted and the prawns are cooked through – this is your yellow king prawn curry

Once cooked, serve the yellow king prawn curry with the baked rice to the side

Dig in!

Meal 2:

Boil a full kettle then slice your lime[s] in half

Add the remaining yellow prawn curry to a pot with 150ml [195ml] [255ml] boiled water and the juice of half the lime, and cook over a medium-high heat, stirring occasionally, for 4-5 min or until it is piping hot throughout

Wash the remaining spinach, then pat dry with kitchen paper, drain the remaining king prawns and add them to the pot with the spinach, give everything a good mix up, cover with a lid and cook for 4-5 min or until the spinach has wilted and the prawns are cooked through – this is your yellow king prawn laksa

You can only reheat your food once, then enjoy straight away

Add your rice noodles to a bowl and cover with boiled water

Set aside for 12-15 min or until softened

Once softened, drain the noodles and set aside

Slice the remaining lime into wedges