2. Put the tomatoes and garlic in the dish. Add enough olive oil to just cover them. Sprinkle with red pepper, peppercorns, kosher salt, and black pepper. 3. Cover with foil and transfer to the oven.

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Add the mushrooms and noodles and simmer for 3–4 minutes until the noodles are cooked. Stir in the bok choi and lime juice and season with salt and pepper, if needed. Simmer for a further 2 minutes.

Set aside. Cook the noodles according to the packet instructions. About 30 seconds before they’re done, add the spinach to wilt, then drain. Tip the noodles and spinach back into the pan.

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