Lucky Squid 'n' Prawns

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Step 1

Pour 1.5 litres of boiling water into a casserole pan and crumble in the stock cubes.

Step 2

Peel the ginger and garlic, roughly chop them and put in a food processor. Add the lime leaves, coriander stalks, honey, fish and soy sauces and the sesame oil, then blitz until combined.

Step 3

Pour 1 heaped tablespoon of that paste into a bowl, then add the rest of the hot broth. Cut open the squid tubes and using a regular eating knife, lightly score the inside in a 0.5cm crisscross, put into the bowl with the squid legs, prawns and mushrooms, then toss to coat in the paste and pit aside. Swap to the thick slice in the processor and slice the cauliflower, deseeded pepper, sugar snaps and bok choi.

Step 4

Stir in the noodles and slice veg into the broth, put the lid on and bring back to a boil for 2 minutes – don’t overcook it. Place the squid and mushrooms on a screaming hot griddle pan, sprinkle over the prawns and cook until lightly charred on both sides, then drizzle with honey.

Step 5

Season the broth thoughtfully to taste with soy sauce and lime juice, then scatter with the coriander leaves. Slice up the squid and serve.