2 Meals: Thai Red Chicken Noodles & Thai Chicken & Pepper Stew

Meal 1:

Preheat the oven to 200°C/ 180°C (fan)/ gas 6, boil a kettle, then take your chicken out of the fridge, open the packet and let it air

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

Once hot, add your diced chicken breast and cook for 2-3 min or until lightly browned

Peel and finely slice your red onion[s]

Slice your lemongrass in half lengthways

Add the sliced onion to the dish with the chopped lemongrass, ginger & garlic paste, red Thai curry paste, sriracha (can't handle the heat? Go easy!) and your soy sauce

Add 400ml [500ml] [650ml] boiled water with your creamed coconut

Bring to the boil over a high heat, then cover with a lid and put the dish in the oven for 25-30 min or until the chicken is cooked through (no pink meat!) – this is your Thai red chicken breast

Meanwhile, trim, then chop your green beans in half

Slice your red chilli[es] into rounds

Chop your coriander finely, including the stalks

Reboil a full kettle

Once the chicken has 5 min left, add your medium egg noodles and chopped green beans to a pot and cover them with boiled water until fully submerged

Bring to the boil over a high heat and cook for 5 min or until cooked with a slight bite

Once done, drain and set aside

Stir half the Thai red chicken breast (you'll eat the rest tomorrow!) through the drained noodles and cooked green beans – this is your Thai red chicken & green bean noodles

Garnish with the chopped coriander and sliced chilli

Dig in!

Cool the remaining Thai red chicken breast quickly (within 2 hours max) and refrigerate in a covered container. Enjoy within 24 hours

Meal 2:

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the chopped pepper and cook for 4-5 min or until starting to soften, then add the remaining Thai red chicken breast and cook for 6-8 min or until it is piping hot throughout

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

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving