Serves 2

• 3 rashers smoky bacon, shredded.
• 3 spring onions , white and green separated and shredded
• 100g frozen peas
• 1/2 tsp paprika
• 4 tsp cornflour
• 400ml vegetable stock
• 2 150g blocks straight-to-wok thin noodles (or dried ones cooked)
• Some cubes of bread coated in oil & salt and baked slowly to make croutons
• splash of Hendersons Relish

1. Fry the bacon for a few minutes.
2. Add the white parts of the spring onions, peas and paprika, then cook for 1 minute more.
3. Mix the cornflour with a little of the stock to get a paste, then stir this into the pan with the rest of the stock, noodles and a good splash of Hendersons. Simmer for a couple of minutes until thick and syrupy.
4. Scatter with the green parts of spring onion croutons.