Laksa

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Step 1

To make the curry paste, toast the fennel, coriander, cumin and cardamom seeds in a dry frying pan until aromatic. Remove and cool, then grind to a fine powder. Place the remaining ingredients in a high-powered blender and blend to a fairly smooth paste (add a tiny splash of water if needed). Add the spice powder and blitz again to combine.

Step 2

Heat the oil in a wok over a medium-low heat, add 6 tablespoons of the paste (freeze the rest for another day) and cook for a few minutes until it no longer smells raw. Add the curry powder, fish sauce, sugar, salt and Maggi seasoning and stir until the sugar has melted. Cook for a few minutes, then add the coconut milk, stock, kaffir lime leaves and vegetables of choice and simmer gently until the veggies are just cooked.

Step 3

Taste and add a squeeze of lime if needed and finish with the coriander and Thai basil. Serve in bowls over the noodles. Nasturtium flowers make for nice photos, but are not essential.