Mary Berry served up tasty Vietnamese-style crayfish and rice noodle salad on Mary Berry’s Foolproof Cooking.

Mary says: “Instead of the crayfish, you could use prawns or pre-cooked meat such as sliced beef fillet or shredded chicken.”

Ingredients are: 200g extra-fine dried rice noodles, ½ cucumber, halved lengthways, 150g cooked and peeled crayfish tails, 1 red pepper, deseeded and thinly sliced, 150g beansprouts, 6 spring onions, thinly sliced on the diagonal, 1 small carrot, cut into fine matchsticks, ½–1 fresh red chilli, deseeded and finely chopped, 1 small bunch fresh coriander, chopped, 1 small bunch fresh mint, chopped, 3cm piece fresh root ginger, peeled and finely grated, 1 garlic clove, crushed, 30g salted peanuts, chopped, to serve (optional), salt and freshly ground black pepper.

For the dressing: 3 tbsp Thai fish sauce, 3 tbsp lime juice (1–2 limes), 3 tbsp light muscovado sugar and 1 tbsp sesame oil.