Golden ginger hake curry

1. In a dry pan, toast the cashews over a medium heat until slightly browned.

2. For the curry base, finely chop the spring onions reserving the leafy green top (2cm or so).

3. Place the chopped spring onion into a bowl and slice the leafy bits into roughly 1cm pieces and set aside.

4. Peel your garlic cloves and ginger. Grate both the garlic and ginger on a fine setting and add to the spring onions.

5. Finely chop the chilli (removing the seeds if you are very sensitive to heat) and add to the onion, garlic and ginger mix.

6. Set aside a few sprigs of the coriander for the garnish and finely chop the remaining stems and leaf. Add this to the mix.

7. Cut your courgette in half lengthways and slice on a diagonal into roughly ½ cm slices. Halve the red pepper, remove the seeds and slice into roughly ½ cm pieces

8. Trim away any stalks from your beans and chop into roughly inch-sized pieces.

9. Chop fish into 6 large, even-sized chunks.

10. Cook the rice according to packet instructions, until al dente. Drain the rice, and leave with a lid on; it will steam to finish cooking and keep warm in the pan.

11. Heat 2 tbsp sunflower oil over a low-medium heat. Add the spring onion, ginger and chilli mix and cook for 2-3 mins until it begins to smell fragrant. Add the ground spices and cook for a further minute. Then add the coconut cream and about 1/2 a can of water.

12. Bring to a gentle simmer. Then add the veg and simmer for about 3 mins. Season to taste.

13. Stir in the spring onion tops, add the fish and make sure it has a good coating and is submerged in the sauce. Cover with a lid and cook for 6 mins until the hake is just cooked and flaking.

14. Squeeze over the juice of half a lime and taste for additional seasoning.

15. To serve, spoon the rice into bowls followed by the curry. I like to add the vegetables and sauce first and place the hake on top. Sprinkle over cashews and coriander leaves and serve with a lime wedge.