Jack Monroe served up tasty salmon and ginger noodles with frozen peas and coconut milk on Lorraine.

The ingredients are: 200g onion, peeled and sliced (or frozen sliced onions), 2 tbsp fresh root ginger, grated, 2 garlic clove, peeled and grated, 800ml full-fat coconut milk, 2 stock cube, 2 tbsp curry powder, 2 pinches chilli powder, to taste, Black pepper, to taste, 2 x 75g jars of salmon paste, 200g dried noodles, 140g frozen peas and A dash of lemon or lime juice.

See recipes by Jack in her book titled: Tin Can Cook: 75 Simple Store-cupboard Recipes available from Amazon now.