Pop your kettle on to boil. Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Remove the ends from the courgette and quarter lengthways then chop widthways into small pieces. Once the kettle has boiled, pour the water into a measuring jug with the stock powder and stir to dissolve.

Heat a splash of oil in a large saucepan on a medium heat. Add the onion and cook for 4-5 minutes. Stir in the garlic, curry powder, rice and courgette. Add the stock and bring to the boil. When boiling, lower the heat to medium and pop a lid on the pan. Cook for 10 minutes, then remove from the heat and set aside for another 10 minutes or until ready to serve.

Meanwhile, zest the lemon. Roughly chop the parsley. Put half the parsley in a mixing bowl and add a pinch of lemon zest and the olive oil.

Trim, peel and grate the beetroot on a coarse grater. Add it to the bowl with parsley dressing and squeeze in half the lemon juice. Season with salt and pepper. Taste and add more salt, pepper, lemon juice or zest if needed.

Heat a drizzle of oil in a frying pan on medium heat. When hot, add the prawns. Season with salt, pepper and a little lemon juice. Cook, stirring occasionally for 5 minutes.

Gently fluff up the rice with a fork, stir in the prawns and add a squeeze more lemon juice and the remaining parsley. Taste the pilaf and season with more salt, pepper or lemon juice if needed. Serve a generous amount for each person, making sure the prawns are evenly distributed! Serve the beetroot and herb law on the side.