Chop up your spring onion, mangetout and pepper into strips, before beginning to fry in a pan with a large glug of oil. Peel the ginger, slicing it into thin strips. Once the vegetables have softened add in the ginger, stirring well.

Cut the halloumi into rectangle shaped pieces. Add this to the pan, frying the mixture until the halloumi is crispy and brown.

Next up - the sauce. Into the pan goes the sweet chilli, soy sauce and the peanut butter. Combine thoroughly, before adding the coconut milk and the juice of the lime. Turn the heat down and let the curry bubble until it is a creamy, thick consistency.

Whilst the curry is bubbling, get the rice on (see pack instructions).

Now that the curry is creamy and thick, add 2 tsp of chilli flakes. Roughly chop the coriander, before adding two thirds to the mixture. The curry is now ready!

Serving time! Spoon some basmati rice into a bowl, topping it with the curry. Garnish with another sprinkling of chilli flakes, some of the leftover coriander and a handful of peanuts. Repeat for the rest of your MOB. Enjoy!