I have bought a load of zingily fresh herbs from my local fruiterers: big, ballsy bunches of coriander, parsley and mint. I chopped up a lot for tabbouleh at the weekend, but now I have tonnes left. So, I don’t want them to go to waste as they are such a treat (have I mentioned that Jamie Oliver said he’d give up cooking completely if he couldn’t use herbs?). I feel a curry coming on, including coconut milk.

I’ll fry some skinned chicken thighs, sliced into strips, in a tablespoon of sunflower oil. Then add a chopped onion and 2-3 chopped cloves of garlic, plus sea salt and freshly ground black pepper. Meanwhile put some rice on to boil, in a separate pan. Add a teaspoon of Thai green curry paste  to the chicken pan (go easy, as some brands are VERY hot and I can’t take it, let alone my children), plus a crumbled chicken stock cube (I use Oxo because I like the way they crumble easily), and a 400g tin coconut milk. I use the fat-reduced one, as I can’t tell the difference (NB: if the fat-reduced version of anything doesn’t impact on your enjoyment of it, then always go for the lower fat one, right? Why wouldn’t you?). Simmer gently for a bit till the chicken is cooked. Drain the rice and serve with the Thai chicken curry spooned over, and masses of chopped fresh coriander (I don’t think you can overdose on coriander, within reason). Quite a cheap meal for students or anyone on a budget, especially if you bulk it out with more veg i.e. peppers, mushrooms, courgette, aubergine, carrots (chopped small).