This recipe will feed 8 people roughly. Change the ingredients proportionally if cooking for more.

STEP 1 - To Prepare before the class or your guests arrival

Dice the onions and crush or finely chop the garlic, lightly fry and then add your choice of Thai curry paste, my personal favourite is Panang :) Fry this in coconut oil for a couple of minutes to release the flavours from the paste and take the bitterness out of the chilli. Add the fried onions and paste mix to the coconut milk, if you would like to add a bit of sweetness to the sauce add half a tin of coconut syrup or 2 teaspoons of brown sugar and mix well, you can then leave this to be heated later.

Peel and chop your sweet potatoes, potatoes and carrots into small pieces about 2cm each and leave in a pan of cold water for later. Chop your broccoli and cauliflower into small florets and place in a separate pan as these will cook much quicker than your other veggies.

Next is to prepare the crispy tofu. Drain your tofu and wrap it in kitchen paper to drain some of the moisture out of it, then cut it into small pieces and season with some paprika and cayenne pepper. Fry it on a low heat on its own with just a tiny bit of oil for about 10 - 15 minutes until the outside is nice and brown and crispy. The mistake a lot of people make is frying tofu with other vegetables but this makes the tofu absorb the water released from the vegetables and it wont go crispy. Put your crispy tofu in a bowl and save for later.

Lastly cut your peppers into strips and pre fry them with half a jar of chickpeas. Season the chickpeas with some paprika to give them a nice colour and fry until the chickpeas are nice and crispy.

Put the rice in the rice cooker filled up with water to about three inches above the level of the rice and add a dash of oil and a pinch of salt. Turn the rice on just before the start of the class so that it is ready and warm for after the class finishes.

Put your spring rolls in the oven with a drizzling of oil ready to turn on after the class.

STEP 2 - To Prepare after the class finishes or when your guests arrive

Turn on the spring rolls in the oven with a timer for 20 minutes. Drain the vegetables of the cold water which they have been left in to keep them fresh. Boil the kettle and add to the vegetables with a pinch of salt. If you try and boil the pan from cold water it takes much longer than heating the water with the kettle and then heating on the stove. Slowly bring the sauce to boil on a low heat, stirring regularly to avoid the coconut milk from burning. When the vegetables are ready drain them and add to the sauce.

Next reheat your fried tofu and peppers with chickpeas in separate pans. Drizzle some soy sauce on the rice for flavour and some beetroot juice on the rice to give it an interesting colour.

Then serve in a bowl with rice and half a spring roll on one half and the curry on the other, add some peppers, chickpeas and tofu to the top and garnish with a slice of lime or lemon and a sprinkle of cayenne pepper.