Hoisin Romanesco with Rice Noodles and Coriander Pesto

When the water is boiling, add a generous pinch of salt and cook your romanesco for 5 mins, then drain and leave to cool in a colander. Pop your kettle on to boil, we will use the water to cook the noodles later.

Cut the red onion in half through the root, peel and then slice each half into thin half moon slices. Remove the core from the red pepper and then cut into slices roughly ½cm wide. Keep to one side

Peel and grate the ginger and garlic. Finely chop the coriander, stalks and all! Smash the peanuts in their sachet with the bottom of a pan. Mix your smashed peanuts with half your grated ginger, the soy sauce, a splash of oil and your chopped coriander. Juice the lime and add to taste. Your coriander pesto is made!

Pop the rice noodles in a heatproof bowl and when the kettle has boiled, submerge the noodles in the boiling water and cover your bowl with a lid or clingfilm. The noodles need to soak for 7-8 mins. Tip:Taste a noodle after 8 mins to check it is tender. Just enough time to stir-fry your veggies!

Put a frying pan on high heat with a splash of oil. Add your red onion and pepper. Cook for 5 mins, stirring frequently and then add your cooked romanesco and cook for 2 mins more. Add your garlic and leftover ginger and cook for another 30 seconds. Take the pan off the heat and stir in the hoisin sauce. Make sure all of your veggies are coated.