Thai Prawn Cakes

Meanwhile, trim the spring onion and thinly slice. Roughly chop the coriander (stalks and all). Zest and quarter the lime(s). Pop half the spring onion, three-quarters of the coriander, half the lime zest, half the soy sauce and the red Thai curry paste into a small bowl and set aside. Dry the prawns well with some kitchen paper, then finely chop.

Wipe out the now empty saucepan so it's dry and pop the potato back into the pan. Mash until smooth, then pop in the contents of the small bowl of curry paste, along with the chopped prawns, flour, half the panko breadcrumbs and a pinch of salt and pepper. Mix well. Shape into equal sized balls (allow two per person). Flatten the balls into patties 2 cm thick. i IMPORTANT: Remember to was your hands and equipmenta er handling raw fish!

Line a baking tray and place the fishcakes carefully onto it. In a small bowl, mix the remaining breadcrumbs with salt, pepper and a drizzle of oil. Sprinkle the top of each fishcake with half the breadcrumbs and gently press down so that they stick. Carefully flip each cake over and repeat the process. Bake on the top shelf of your oven, flipping them halfway through cooking, until slightly golden and piping hot, 15-20 mins.

Peel and grate the garlic (or use a garlic press). Heat a splash of oil in a large frying pan over high heat. Add the broccoli and fry for 4-5 mins. Add a splash of water every minute or so to help the broccoli cook. After 5 mins, add the remaining soy sauce, the grated garlic and a squeeze of lime juice. Continue stir- frying until the broccoli is tender, 2-3 mins.