Lucky squid n prawns recipe

Ingredients

• 2 chicken stock cubes
• ¼ of a head of cauliflower
• 1 red pepper
• 200 g sugar snap peas
• 1 bok choi
• 4 nests of fine egg noodles
• 2 limes

• 1 thumb-sized piece of ginger
• 2 cloves of garlic
• 2 sticks of lemongrass
• 6 kaffir lime leaves
• 1 fresh red chilli
• 1 bunch of fresh coriander
• 1 tbsp runny honey
• 1 tbsp fish sauce
• 1 tbsp low-salt soy sauce, plus extra to serve
• 1 tbsp sesame oil

• 200 g squid, gutted and cleaned
• 200 g large raw peeled tiger prawns
• 140 g mixed mushrooms
• 1 tbsp runny honey

1. Pour 1.5 litres of boiling water into the casserole pan and crumble in the stock cubes. Peel the ginger, garlic and the outer leaves of the lemongrass, roughly chop them and put into the processor. Add the lime leaves, chilli, coriander stalks, honey, fish and soy sauces and the sesame oil, then whiz until combined.
2. Put 1 heaped tablespoon of that paste in a bowl, then add the rest to the hot broth. Cut open the squid tubes and using a regular eating knife, lightly score the inside in a 0.5cm crisscross, put into the bowl with the squid legs, prawns and mushrooms, then toss to coat in the paste and put aside. Swap to the thick slicer in the processor and slice the cauliflower, deseeded pepper, sugar snaps and bok choi.
3. Stir the noodles and sliced veg into the broth, put the lid on and bring back to the boil for 2 minutes don’t overcook it. Place the squid and mushrooms on the screaming hot griddle pan, sprinkle over the prawns and cook until lightly charred on both sides, then drizzle with the honey. Season the broth thoughtfully to taste with soy sauce and lime juice, then scatter with the coriander leaves. Slice up the squid and serve.