Prawns,radishes, orange and watercress

Serves four Ingredients:

300g cooked tiger prawns

2 oranges, segmented removing the membrane

6-8 radishes, topped and tailed 1 tbsp mustard oil 1 tbsp cold-pressed rapeseed oil

a bag of watercress, tough stems removed sea salt to taste freshly ground black pepper to taste

Tabasco sauce

Method:

Place the cooked tiger prawns in a bowl and add the mustard oil with some sea salt, cracked black pepper and a dash of Tabasco. Stir and allow to marinate.

Meanwhile, peel the oranges and cut away the segments, removing the membrane as you go along. Place the orange segments into a salad bowl.

Top and tail the radishes and thinly slice. Add these to the orange segments, along with the watercress. Drizzle the cold-pressed rapeseed oil over the salad and scatter the marinated prawns.

Serve with some crusty bread as a starter.