BLOODY MARY PRAWN TACOS WITH CELERIAC & LIME SLAW

While the Bloody Mary cocktail, like Marmite, may be a severely polarising thing, this permutation is sure to please most. The tender prawns are so well suited to the spicy tomato sauce, and the celeriac slaw offers both earthiness and acidity to complement and cut through it all.

Serves 4

For the prawns

1tbsp sunflower oil

1 banana shallot, finely sliced

1 celery stick, finely sliced

2 garlic cloves, finely sliced

½tsp celery salt

50ml (2fl oz) vodka or white wine

½tsp Tabasco sauce

1tsp horseradish sauce

1tsp Worcestershire sauce

150ml (5fl oz) tomato juice

500g (1lb 2oz) king prawns, peeled

and deveined

1tbsp parsley, finely chopped

Freshly ground black pepper

For the celeriac slaw

100g (3½oz) celeriac, peeled

1tbsp lime juice

½tsp celery salt

A small handful of coriander, finely

chopped

To serve

4 flour tortillas

Mayonnaise

2 fresh limes, cut into wedges Set a large frying pan over a high heat. Once the pan is hot, add the oil, shallot and celery. Fry for a minute until everything starts to sizzle, then reduce the heat to medium. Fry, stirring occasionally, for 10 minutes, until the shallot is just softened. If the shallot starts to catch, reduce the heat.

When the shallot is soft, increase the heat to high and add the garlic and celery salt. Fry for a minute then throw in the vodka or white wine and allow the alcohol to bubble and evaporate almost entirely. Add the Tabasco, horseradish and Worcestershire sauces, and the tomato juice and bring to the boil, then throw in the prawns. Fry until the prawns are cooked through, then remove from the heat and stir in the parsley and a good grinding of black pepper.

For the celeriac slaw, coarsely grate the celeriac into a mixing bowl. Add the lime juice, celery salt and coriander.

To serve, fill the tortillas with some slaw, then add the prawns. Serve with mayonnaise, lime wedges and extra slaw.