Instructions: Pre-heat the oven to 200 C/400 F/gas mark 6

For the sauce, soak the lentils in water overnight or for a few hours before using them. Drain the lentils and keep aside.

Heat the vegetable oil in a saucepan and add the onion, garlic, lemon grass stick and turmeric, and sweat until translucent but without colouring. Add the chilli and pepper and sweat for a few seconds. Add the tomato paste and pinch of ginger followed by the lentils. Cover with vegetable stock or water, bring to the boil and simmer, covered, for about 30 minutes, stirring frequently until the lentils are cooked and soft. Take off the lid and remove the lemon grass stick. Puree in a liquidizer, return the mixture to a saucepan and bring to the boil. Season with salt and pepper and keep aside.

For the baskets, arrange 2 sheets of spring roll pastry in front of you and place crosswise over a ramekin dish 8cm(3inch) in diameter and 4cm(2inch) and hold together with a rubber band. Place on an oven tray, upside down, and bake in the oven for about 3-4 minutes until brown. Remove from the oven and allow to cool. Remove the rubber band carefully and lift the baskets off the ramekin dishes and keep aside.

To finish, heat the lentil sauce and keep aside. Heat a non-stick pan and add the sunflower oil and sesame oil, making sure the pan is hot. Add the peppers and stir-fry for about 30 seconds, moving constantly. Add the noodles and mix with the vegetables. Reduce the heat and season with the salt and pepper. Remove the pan from the heat. Place a basket in the centre of each of the plates. Carefully spoon the noodles and vegetable mixture into each basket, pouring the lentil sauce around the baskets. Garnish with herbs and serve.

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