Shelina Permalloo served up a tasty pineapple and cashew curry with her mum’s flatbread for Mothers Day on John and Lisa’s Weekend Kitchen.

The ingredients: 1 medium pineapple cut into 2.5cm cube (1 tin 297 pineapple chunks drained), 140g green bean trimmed, 80g cashew nuts, 2tbsp madras curry powder, 600ml vegetable stock, 1tsp mustard seeds, 2 cinnamon stick snapped into two, Salt according to taste, 2tbsp freshly chopped coriander to stir in right at the end and coriander.