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1. Cut the banana blossom into chunks.

2. Heat a frying pan large pan and add a couple of sprays of the rapeseed oil, then add the mustard seeds and chopped red pepper and cook for 1-2 minutes.

3. Add the onion, garlic, grated ginger and chilli and cook for a further 2 minutes then add the curry powder and turmeric stir to combine the spices.

4. Add the coconut milk and chopped tomatoes, bring to the boil for 1 minute and then reduce the heat to a simmer. Add the banana blossom and cook for a further 10 minutes until the banana blossom is hot and the sauce has thickened.

5. Add the fresh coriander and serve straight away

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