Fried vermicelli

Melt one and a half tablespoons of butter or oil in a pot over medium-high heat until bubbling.

Add the vermicelli and fry about 5 minutes, stirring constantly, until deep brown and just about to burn; underfried, it releases starch and turns sticky.

Season with salt and pepper and pour in stock to rise about half a centimetre above the vermicelli.

Bring to a boil, turn down to medium, cover tightly and steam 7 to 10 minutes.

Fluff with a fork; the strands should be soft, tender and separate. Optionally top with fried nuts and raisins.

Variation: Add a quarter teaspoon of chilli flakes and a tablespoon of tomato paste with the salt and pepper, dissolving the paste in the liquid before covering.