How To Entertain This Month, With Alexandra Dudley

Run a wedge of blood orange over the rims of your tumblers, then roll in flaked sea salt. Fill the glasses with ice.

Add the blood orange juice, tequila and Cointreau to a cocktail shaker or jug and stir to combine. Pour into the ice filled glasses and garnish with a wedge of blood orange.

Separate the stalk and broccoli florets and finely slice the broccoli stems into matchstick pieces. Set aside. Roughly chop the remaining florets.

Tear the bunch of coriander separating the stems and leaves. Finely chop the stems, adding these to the chopped broccoli stems and roughly chop the remaining coriander leaves, setting these aside. Cut the green beans into roughly inch sized pieces, set aside.

Heat a good glug of oil in a large heavy based pan and cook the spring onions, ginger, garlic, lemongrass, chillis and spices for about 5 minutes over a gentle heat until soft. Pour in the stock and coconut milk, bring to the boil and then reduce the heat and simmer for 5 minutes.

Add the coriander and broccoli stems, cover and cook for 3 minutes. Add in the broccoli florets and beans and cook covered for a further 3 minutes. Stir in the coriander and basil leaves before adding in the prawns. Cook covered for 5-6 minutes or until the prawns are opaque and cooked through. Season to taste and squeeze in the juice of the lime.

Serve alongside some white basmati rice an extra squeeze of lime and sprinkle of coriander leaves.

Blanch the beans in boiling water for one minute, then drain.

In a wide heavy based saucepan heat the oil then add the mustard seed, cumin seen, sliced shallot and turmeric. Cook over a medium heat for about 5 minutes until the shallot has softened and the seeds smell fragrant.

Add the beans to the pan and toss to coat. Add a good pinch of salt and finish with a squeeze of fresh lemon. Serve.