Fill and boil your kettle. Peel and thinly slice the onions. Peel and crush or finely chop the garlic. Pour 1 tbsp oil into a large pan and warm to a medium heat. Slide in the onions and garlic. Add a pinch of salt and pepper and fry for 8-10 mins, stirring occasionally, till the onions are soft.

Meanwhile, thickly slice the mushrooms. Scrub the carrots (or peel them if you prefer) and slice them into 1cm-thick rounds. Scrub or peel the potatoes and cut them into bite-size chunks.

Add 2 tbsp Thai green curry paste into the pan and stir well. Cook for 1 min, stirring, till the pan smells aromatic. Slide in the potatoes, carrots and mushrooms. Pour in the coconut milk and top up with 750ml boiling water. Crumble in the stock cube and add 1 tbsp Worcester sauce. Stir, pop on a lid and bring to the boil, then reduce the heat to a gentle simmer and cook for 25-30 mins, till the potatoes are tender.

Trim any woody cores out of the spring greens and roughly shred the leaves. When the potatoes are tender, add the greens to the pan. Stir and simmer, without the lid on the pan (this helps keeps the greens green), for a further 5 mins, till the greens are cooked. Taste the curry and add more salt or pepper if needed, then ladle into warm bowls and serve.