Thai prawn curry: blend 1 red pepper from a jar, a tea spoon of green thai curry paste, some thai basil leaves, one clove of garlic, some fresh coriander and a teaspoon of tomato puree. Shove some frozen prawns in a pan, then cook in the blended sauce for a short minute before adding some coconut milk. Serve over udon noodles garnished with a spring of thai basil.

Fresh mint ice cubes.

Coffee and ice-cream with biscuit crumble topping.