Burma atho

Step 1: For the soup, put 5 ½ oz banana stem, 3 cups water, 2 cloves garlic, ½ tsp black pepper and ½ tsp salt in a pan, bring to the boil and simmer for 15 minutes, until the stem is tender. Keep warm.

Step 2: Heat 4 tbsp vegetable oil in a small pan over a medium-low heat and fry 8 cloves garlic, stirring, for 3–4 minutes, until pale gold. Lift out with a slotted spoon and keep the oil.

Step 3: Cook 9 oz flat wheat noodles (egg-free) in boiling water until just tender, drain, rinse under cold water and drain well. Toss with the garlic oil so they don't stick. Common mistake: overcooking them; soft noodles break and clump when you mix by hand.

Step 4: In a big bowl, put the noodles, 5 ½ oz white cabbage, 1 red onion, 1 carrot, 2 tbsp tamarind paste, 2 tsp red chilli flakes, 2 tbsp roasted gram (pottukadalai) and 1 tsp salt. Mix with your hands for a minute, squeezing gently, until every strand is coated and tinted red-brown.

Step 5: Squeeze over 1 lime, scatter the fried garlic and 3 tbsp coriander leaves, taste for salt and sourness, and serve at room temperature with a cup of the hot soup.