Take them off the heat and add the chilli and lemon zest.

Cook for 2 minutes, then add the chilli and turmeric powders.

Chop the coriander and the spring onion and add the chilli.

Heat 2 tablespoons of olive oil in the pan, then add the chilli and remaining garlic.

Then add the chilli powder, salt and pepper.

Crush them with the pestle then add the chilli flakes, crumbled curry leaves and turmeric and stir to combine.

When the oil is hot, add the chilli, peanuts, breadcrumbs and salt, stir for around four minutes, until golden brown, then take off the heat.

Add the chilli flakes and broccoli and toss everything together.

Add the chilli flakes.

Add the chilli and bash lightly to release some of its juices, then mix in the fish sauce and vinegar.

Add the chilli flakes and fry for a further minute, then add the crushed tomatoes and stir through, along with the Parmesan rinds.