Nadiya Hussain served up a Indian five-spice vegetable stir-fry with asparagus on Nadiya’s British Food Adventure.

The ingredients are: 6 tbsp olive oil, 2 spring onions, sliced diagonally, 1 large red chilli, sliced diagonally (seeds in or out depending on how much heat you like), 1 carrot, thinly sliced into rounds, 1 red pepper, thinly sliced, 100g mangetout or sugar snap peas, 1 courgette, thinly sliced into matchsticks, 150g asparagus, woody ends removed, halved and sliced diagonally, 4 garlic cloves, thinly sliced, 3 tbsp sriracha chilli sauce, 15g fresh coriander, chopped, 1 tsp Indian five-spice (panch phoran), salt and freshly ground black pepper.

The recipe is available in Nadiya’s new book titled: Nadiya’s British Food Adventure, available from Amazon now.