Rav served up tasty Thai tofu Panang Yorkshires puddings on The Great British Bake Off.

The ingredients for the curry paste are: 2 large onions, roughly chopped, 5cm piece galangal, peeled and grated, 2 bird’s-eye chillies, 4 garlic cloves, 3 kaffir lime leaves, 1½ tbsp dark soy sauce, 3 tbsp fish sauce, 1½ tbsp Thai shrimp paste, 6 tbsp tomato purée, 2 tbsp smoked paprika, 1½ tbsp ground cumin, 1½ tbsp ground coriander, 1 tsp turmeric, ½ tsp ground cloves, ½ tsp nutmeg and 1 tbsp light brown sugar (firmly packed).

For the tofu: tbsp peanut oil, 600g extra-firm tofu, cubed, ½ red pepper, quartered and thinly sliced, ½ green pepper, quartered and thinly sliced, 500ml coconut milk, 2 tbsp fish sauce and 1 lime, juice only.

For the Yorkshire puddings: 6 tbsp vegetable oil, 200g plain flour, ½ tsp sea salt, ½ tsp ground black pepper, ½ tsp smoked paprika, ¼ tsp red chilli powder, ¼ tsp cumin powder, 200ml full-fat milk and 4 medium eggs (only 200g needed).

To garnish: handful Thai basil or coriander leaves and 3 limes, cut into wedges.