Nigel Slater super quick prawns with prawn stock and Thia flavouring on Nigel Slater’s Dish of the Day.

Nigel says: “This prawn curry combines a fresh-flavoured Thai spice paste with a simple homemade stock for a tasty sauce.”

The ingredients are: 12 large king prawns, shells on.

For the stock: 12 retained prawn shells, 2 kaffir lime leaves and 5 peppercorns.

For the spice paste: 1 garlic clove, 2 lemongrass stalks, cut into inch-long pieces, thumb-sized piece of ginger, peeled and roughly chopped, 1 red bird’s-eye chilli and handful fresh coriander.

For the prawns:1 tbsp olive oil, 4 tbsp coconut milk, pinch salt, 100g mangetout, shredded lengthways and 100g beansprouts.