Tofu + Lemongrass Curry

Remove and discard the outer leaves from the lemongrass stalks, then roughly slice the stalks.

Put the sliced lemongrass, chilli (remove the seeds if you don’t like it hot), shallot, garlic, ginger, coriander stalks and 1/2 teaspoon of turmeric into a small food processor or blender along with 100ml (3.4fl.oz) of water and a big pinch of salt. Blitz until a very finely chopped curry paste.

Heat 1 tablespoon of oil in a large saucepan on a medium to high heat. Add the curry paste and cook for 8-10 minutes, stirring regularly until all the water has evaporated and the paste is cooked through and slightly darkened.

Pour in the coconut milk, bring the curry to a boil then leave to simmer away for 10 minutes.

Cook the rice as per the packet instructions, then leave covered to one side.

Meanwhile, toss the tofu with the remaining 2 teaspoons of turmeric, 2 tablespoons of oil and a pinch of salt and pepper in a large bowl.

Get a large frying pan on a high heat. Add the tofu, fry for around 6 minutes, turning regularly until evenly crisp. Turn off the heat and leave the tofu in the pan.

Add the tamarind into the curry and season to taste with salt and pepper.

Add the corn and mangetout, cook for 2 minutes more until just tender, then top with the crispy tofu. Scatter over the coriander leaves and serve with cooked rice.