Dal Bhat Inspired King Prawn and Red Lentil Dal

Stir in the red lentils and cook for 1 min. Stir in the Kashmiri style spice mix, vegetable stock paste and water for the sauce (see pantry for amount).

Bring to a boil, then lower the heat and cover with a lid. Simmer until the lentils are soft, 20-25 mins.

Stir occasionally to make sure they aren't sticking to the bottom of the pan and add a splash of water if it gets too dry.

Meanwhile, drain the prawns.

When the lentils have around 5-6 mins remaining, stir in the prawns and cook for another 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, halve any large cauliflower florets.

Pop the cauliflower onto a baking tray. Drizzle with oil, sprinkle over the North Indian style spice mix, season with salt and pepper, then toss to coat. Spread them out in a single layer.

Roast on the top shelf until golden brown and tender, 15-20 mins. Turn halfway through.

While everything cooks, chop the tomatoes into 1cm chunks.

Roughly chop the coriander (stalks and all). Cut the lime into wedges.

In a small bowl, mix the tomatoes, a good squeeze of lime juice, a drizzle of oil and the chilli flakes (add less if you'd prefer things milder).

Once the prawn dal is cooked, stir in half the coriander and the apricot jam. Season with salt and pepper. Add a splash of water if you feel it needs it.