Another great Nigella recipe, I’m a big noodle fan and this is a twist from the norm. Cinnamon and celery give the dish a new dimension but the flavours of ginger, garlic, soy sauce and oyster sauce bring a comforting familiarity.

This is a popular type of fried noodles in Thailand. It has a relatively simplistic flavour profile, heavy with soy and oyster sauce. In contrast pad thai tends to have lighter zingier flavours with peanuts, lime and chilli.

It took me ages to find nice wide rice noodles to make this dish with, I finally found some in a really big Asian supermarket that had a 20 metre long aisle of different types of noodle! For this dish, the wider the noodles the better in my opinion.