Tomato & coconut brothy noodles with smoked mackerel

Add the oil to a large saucepan over a medium-high heat and, when hot, add the onions and ginger and cook for 5 minutes, stirring occasionally, until golden.

Pick and halve the tomatoes, discarding the vines. Add half the tomatoes to the pan with the coriander stalks and cook for 5 minutes more, stirring occasionally. Pour in the stock, then simmer for 15-20 minutes with the lid off, until slightly reduced and the flavours have intensified. Season generously.

Strain the broth into another saucepan and discard what’s left in the sieve. Add the coconut milk, remaining tomatoes and half the coriander leaves to the pan, then cook on a medium-low heat for 1-2 minutes. Check the seasoning. Soak and drain the noodles according to pack instructions.

Arrange the noodles and spinach in 4 serving bowls. Ladle over the hot broth and tomatoes, flake in the mackerel, scatter over the remaining coriander leaves and serve immediately, with the lime wedges for squeezing.