STARGAZY YORKSHIRE PUDDING
100g (3½oz) plain flour 2 large free-range eggs 200ml (7fl oz) semiskimmed milk 4 sustainably sourced jumbo prawns, peeled, tail-on 1tbsp Patak’s tikka paste Zest and juice of ½ a lemon Olive oil 1tbsp brown mustard seeds A small handful of curry leaves 1 lemon, cut into wedges Mango chutney, to serve
For the dressing
½ an onion A small piece of fresh ginger, peeled 300ml (10fl oz) fat-free natural yoghurt 2tbsp desiccated coconut A small bunch of fresh coriander, stalks and leaves separated Preheat the oven to 230°C/ gas 8. Make the batter: mix the flour, eggs, milk and a good pinch of salt. Marinate the prawns in the tikka paste, the lemon zest and juice and a splash of olive oil.
Place a 22cm (8½in) ovenproof frying pan over a medium heat, add the mustard seeds and curry leaves and fry for 1 minute. Pour in the batter, and drop in the prawns. Cook for 1-2 minutes then pop in the oven for 20-25 minutes, till risen and golden brown.
Make the dressing by blitzing the onion, ginger, yoghurt, coconut and coriander stalks in a food processor, reserving the coriander leaves.
Once the pudding is ready, slide it onto a board and serve with the coriander leaves, dressing, lemon wedges and mango chutney.