Lightly spiced prawn and nut rice

This is a staple dish in my kitchen; made in one pot, it's quick, easy and healthy.

Lightly fragranced with lemon zest and the creaminess of the softened cashew nuts, it's the meal that I can be bothered to rustle up from store cupboard ingredients at the end of a long day...

Serves 2

6 fl oz basmati rice
9 fl oz boiling water
2 handfuls of cherry tomatoes, halved
4 spring onions, finely chopped
2 strips of lemon zest, finely chopped
30g brazil nuts, chopped
30g cashew nuts, chopped
2 dried red chili, seeds removed and finely chopped
2 tsp ground cumin
150g raw prawns
a large bunch of fresh coriander, finely chopped
4 tbsp greek yoghurt

1) Fry the spring onions and nuts for a minute on a medium heat in a heavy bottomed saucepan (which has a lid!), then add the lemon zest, cumin, chili, cherry tomatoes and rice. Fry for a minute more, then add the boiling water and a pinch of salt.

2) Clamp the lid on and bring to the boil, then reduce the heat to the lowest setting. After 5 minutes, add the prawns to the pan and replace the lid. Continue to cook for a further 7-10 minutes, until the rice grains are seperated and tender. If it looks a little dry, add another drop of water.

3) While the rice is cooking, mix half the chopped coriander with the greek yoghurt and season lightly with salt.

4) Serve the rice with a good dollop of the yoghurt sauce, and a scattering of the remaining coriander over the top.