James Tanner served up a tasty coconut fish curry on today’s episode of Lorraine.

The ingredients are: 1 tbsp olive oil, 2 tbsp green curry paste, Zest and juice of 1 lime, 400ml coconut milk, 390g supermarket fish pie mix pack or similar, 100g broccoli, cut into small roughly 2cm florets, 100g sugar snap peas, cut into halves, 15g (small handful) fresh coriander, chopped, 390g supermarket fish pie mix pack or similar, 400g basmati rice and 80g toasted flaked almonds.