In a hot wok or casserole type pan pour in a little oil, add the curry paste and cook for 30-40 seconds. Next add the coconut milk and simmer for 3 minutes before adding the green beans and baby corn. Simmer for a further 7 minutes then season with soy sauce finally adding the prawns. Remove from the heat and serve immediately with some lightly fluffy fragrant rice. * Nice Rice Guide: Boil around 100g to 150g of rice per person in salted boiling water for 8 minutes (you could at this point scent the rice with a herb or spice or a combination of your choice), after this time drain the rice through a colander and refill half the pan with boiling water. Place the colander over the pan, cover with foil, simmer and steam the rice for 10 more minutes. Pukka! Nutrition Info (per serving): 221 calories, 10 g fat. 63 Spinach Cannelloni Prep and cook time: 30 mins to 1 hour Serves: 6 Ingredients 1 packet of fresh Lasagne-12 sheets in total 2 x 250g tubs Mascarpone 1 handful chopped Walnuts 2 Lemons, zested and juiced 1 handful Parmesan, grated 100g Taleggio 180g Bag of baby spinach, chopped 20g Sage 2 knobs of butter Salt and pepper Method Preheat the oven to 200°C400°F mark 6 Mix half the parmesan, mascarpone, taleggio, lemon zest and juice and the walnuts. Keep 1 4 to one side, and then mix the cheese mixture with the spinach. Fry the sage leaves in hot butter. Crumble half of the sage into the cheese mixture and save the rest for the top. Take a good spoonful of the cheese onto the edge of each lasagne sheet and roll up, fill 12 of the sheets. Put them in a flat oven dish, dot with the left over cheese mix drizzle over 12 a glass of water and sprinkle with the parmesan and crispy sage leaves. Cover and bake for 20 minutes. 64 Spring Lamb Shepherd's Pie Prep and cook time: 1 to 2 hours Serves: 4-6 Ingredients 1kg boneless shoulder of lamb 2 x 15ml spoons flour Salt and freshly ground black pepper 2 glugs of olive oil 1 red onion, chopped 2 sticks celery, chopped 1 carrot, chopped 50g pancetta, roughly chopped 2 cloves garlic, finely chopped 1 sprig fresh rosemary 400g can plum tomatoes, chopped 250ml lamb or vegetable stock 1kg Desirée potatoes 200ml milk 2 knobs of butter A small handful of fresh rosemary Method Preheat the oven to 190°C, 375°F, gas mark 5. Trim any large bits of fat off the lamb, then cut the meat into chunks and put through small batches into the food processor until minced roughly. Place the mince in a bowl, and then add the flour and seasoning and toss until evenly coated. Heat a large pan, and when it’s nice and hot, add the olive oil and lamb mince, and fry until browned all over. Add the onion, celery, carrot, pancetta and garlic to the pan, and throw in the sprig of rosemary and tomatoes. Pour in the stock and stir well so the mixture doesn’t stick to the bottom of the pan. Leave in the same pan or transfer to an ovenproof dish, cover and bake in the oven for an hour. Meanwhile, peel the spuds, boil them in salted water until cooked through, then drain well.