Chicken laksa

Peel garlic and ginger and add to food processor. Also add chilli, turmeric, trimmed spring onions, peanut butter, 1 lime, coriander, soy and fish sauce. Blitz to a paste. Put chicken in a plastic bag with salt, pepper and give spice. Bash until 1.5cm thick. Cook on a frying pan/griddle pan until cooked through (turn after 4 min).

Pour 800ml of boiling water into a big pan and crumble in the stock cube.

Trim the squash and grate and tip in to the pan.

Tip the blitzed paste in to the stock and add the noodles (if using). Cut asparagus in half. Add to the pan+ coconut milk, and as soon as it boils, taste and then turn the heat off.

Finally drizzle the chicken with honey in the pan before serving. Serve with lime wedges.