[Mirabelle]

Mandy made us Fragrant Chinese Hotpot one evening last winter. It was so wonderful that she made it again for us next day. She found the recipe on an Asian site, but can't remember the author.

Delicious, aromatic dish to try on a wintery night. The miso soup adds a subtle nuttiness, enhanced by the water chestnuts' crunch. Miso soup is also said to offer much sought-after anti-ageing and digestion-boosting properties.

Serves 4

20 tiger prawns, cooked and peeled
4 tbsp miso paste
1 tbsp tomato puree
3 star anise, crushed
½ bunch coriander, leaves chopped, stalks separated
Juice of 1 lime
2 litres chicken or vegetable stock, or water
200g soft, cooked noodles
1 tin water chestnuts, drained and sliced
1 carrot, peeled then ribboned with a peeler
100g mangetout, halved
100g baby corn, sliced
50g pickled ginger, sliced

1. Put the miso paste, tomato puree, star anise, coriander stalks, lime juice and stock/water in a large saucepan and bring to a gentle simmer for 10 minutes.

2. Strain through a sieve into a clean saucepan and bring to the boil.

3. Add the prawns and noodles and gently heat for a couple of minutes, then add the vegetables and ginger, allowing them to warm through for 2-3 minutes more. Serve immediately, garnishing with the chopped coriander leaves and fresh lime juice squeezed over the top.