Nigel Slater served up a Thai inspired noodle soup on Saturday Kitchen.

Nigel says: “This is a wonderfully warming noodle soup, with fragrant spices and a little heat all balanced with rich coconut milk.”

The ingredients are: 1 good knob fresh root ginger, peeled and roughly chopped, 1-2 red chillies, seeds removed (optional), roughly chopped, 1-2 stalks lemongrass, tough outer layers removed, roughly chopped, 2-3 garlic cloves, peeled, 1 handful fresh coriander, a few sprigs reserved and chopped, a glug or two vegetable oil, 1 tbsp coriander seeds, 1-2 pinches ground turmeric, small jug vegetable stock, a couple of handfuls rice noodles, 1 x 400ml can coconut milk, 1 large handful raw, peeled tiger prawns (the shells and heads can be reserved for making stock in another recipe) and a few splashes Thai fish sauce, to taste.