Fill your kettle and boil it. Trim the roots and top 3cm off the leek, then halve it, rinse out any grit and finely slice it. Halve the red pepper, scoop out the seeds and white pith, then roughly chop it. Peel and crush or grate the garlic. Finely grate the zest from the lime.

Crumble the coconut cream into a heatproof jug. Pour in 600ml hot water from the kettle. Stir to dissolve the coconut cream.

Put a large pan on a medium heat and add 1 tbsp oil, the leek and red pepper. Season with a pinch of salt and fry, stirring often, for 5 mins till the veg are glossy and lightly browned.

Stir in the garlic, lime zest and 1 tbsp Thai red curry paste. Cook and stir for 1 min, till the pan smells aromatic, then pour in the melted coconut cream. Bring to the boil.

When the pan is boiling, turn the heat down a little so the coconut broth is simmering. Add the fish pie mix and drop in 2 bundles of noodles. Press the fish and noodles down so they're covered by the broth. Pop a lid back on the pan and simmer for 5-6 mins till the fish is cooked through – it will be opaque and flake easily when pressed with a fork. The noodles should be tender.

Squeeze in a little lime juice and taste the broth. Add a more salt or lime juice if you think it needs it. Ladle the coconut fish noodles into a couple of warm bowls and serve.