Sri Lankan Prawn Pilaf

Heat a splash of oil in a large saucepan on medium heat. Add the onion and cook until soft, 4-5 mins. Stir in the garlic and curry powder. Cook for 1 minute more, then add the basmati rice and stir. Add the courgette and stock. Bring to the boil then pop a lid on. Reduce the heat to low and simmer for 10 mins. Remove from the heat and set aside (still covered) for another 10 mins. Tip: The rice will finish cooking in its own steam.

Zest the lemon and squeeze its juice. Roughly chop the parsley (stalks and all). Put half the parsley in a large bowl and add a pinch of lemon zest and the olive oil (amount specified in the ingredient list).

Peel and coarsely grate the beetroot. Add it to the bowl with the parsley dressing and pour in half the lemon juice. Season with salt and pepper. Taste and add more salt, pepper, juice or zest as you desire.

Heat a drizzle of oil in a frying pan on medium heat. When hot, add the prawns. Season with salt and pepper and a little lemon juice and cook, stirring occasionally, 5 mins. Tip: The prawns are cooked when pink on the outside and opaque all the way through.