Korma Style Spiced Prawn Pilaf

Stir the rice, veg stock paste and cold water for the rice (see pantry for amount) into the onion pan 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).

While the rice cooks, trim the green beans and cut into thirds. Trim and coarsely grate the carrot (no need to peel). Zest and halve the lime.

Finely chop the coriander (stalks and all), then pop into a small bowl with a squeeze of lime juice and the olive oil for the dressing (see pantry for amount). Season with salt and pepper, then mix together.

Taste and add more salt, pepper and lime juice if needed, then set your coriander dressing aside.

When the rice has 10 mins left, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the green beans and season with salt and pepper. Stir-fry until starting to char, 3-4 mins.

Once charred, add the prawns to the beans and stir-fry for 3-4 mins.

Stir in the remaining garlic and cook for 1 min more, then remove from the heat. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.