Yum Woon Sen

Toast the peanuts in a dry pan until golden, then crush them roughly. Peel the prawns. Finely chop the chillies, crush the garlic, thinly slice the red onion and the celery, halve the cherry tomatoes and roughly chop the coriander.

Soak the glass noodles in warm water for 10 minutes, then drain them and cut them into shorter lengths with scissors.

Juice the limes and mix the juice with the fish sauce, the sugar, the chillies and the garlic for the dressing.

Cook the pork in a splash of water in a pan, breaking it up, until cooked through with no pink left. Add the prawns and cook for 1–2 minutes until pink and opaque all the way through.

Add the drained noodles to the pan for 30 seconds to warm through and turn translucent.

Tip everything into a bowl while warm and toss with the dressing. The warm noodles soak it up.

Add the onion, celery, tomatoes and coriander, toss again, and top with the peanuts.

Serve warm or at room temperature.