GUACAMOLE WITH CORN CHIPS

SERVES 4 10 MINS

– 2 avocados, halved and de-stoned

– 100g Greek yogurt

– 4 spring onions, finely chopped

– ½ green chilli, finely chopped

– a handful of coriander leaves, finely chopped – juice of 1 lime

– 1 tbsp olive oil

– a pinch of paprika – corn chips

To make the guacamole, mash the avocados into a smooth paste. I like to leave a little texture.

Mix in the yogurt, spring onions, chilli, coriander, lime juice and a good pinch of salt. Transfer to a serving dish, drizzle over the olive oil and garnish with a pinch of paprika.

Serve immediately with corn chips for dipping.

SERVES 4

– 350g peeled raw king prawns

– juice of 1½ limes, plus extra to serve

– 5 tbsp chipotle chilli paste

– 120g mayonnaise

– 100g ripe mango, finely chopped

– ½ red chilli, finely chopped

– 2 handfuls of coriander leaves, finely chopped

– 2 tbsp olive oil

– 8 small soft corn tacos – 250g red cabbage, shredded

Put the prawns in a bowl and add the juice of half a lime, three tablespoons of chipotle chilli paste and a pinch of salt. Mix well and set to one side while you prepare the sides.

Put the mayonnaise in a bowl and add the remaining chipotle paste, the juice of half a lime and a good pinch of salt. Mix well.

Chuck the mango into a serving bowl and add the chilli, half the coriander, the juice of half a lime and a pinch of salt. Toss together.

Heat the olive oil in a frying pan over a mediumhigh heat and add the prawns. Stir-fry for 4-5 minutes or until cooked through. Transfer to a serving bowl. Reduce the juices in the pan for 1-2 minutes, then pour over the prawns.

To serve, put the tacos, cabbage, prawns, mayonnaise, mango salsa, limes and remaining coriander into bowls so that everyone can tuck in. I like to spread some of the mayo on to a taco, then top with red cabbage, prawns, mango, more mayo, coriander and a squeeze of lime. Heaven.

To serve