For the marinade, mix together the ingredients and drizzle half over the prawns. For the salad, peel the mango and cut flesh into thin strips. Mix with the other half of the marinade, bean sprouts, cucumber, coriander, pepper, spring onions and sea salt. Heat a large frying pan and dry-fry the sesame seeds until golden. Remove and set aside. Fry the prawns over a high heat for 2 minutes until cooked through. Serve with the salad, sprinkled with sesame seeds and drizzled with the olive oil. 68 Three Cheese Risotto Prep and cook time: Up to 30 mins Serves: 6 Ingredients About 1 litre chicken stock 1 tablespoon olive oil 2 medium onions, finely chopped 2 cloves garlic, peeled and finely chopped 3 sticks celery, finely chopped 400g risotto rice 2 wine glasses of dry white wine Sea salt and freshly ground black pepper 100g apenzeller, roughly chopped, or use gruyere 100g pack taleggio, roughly chopped 75g butter 50g parmesan cheese, freshly grated Method Heat the stock in a pan over a moderate heat. Heat the olive oil in a pan. Add the onions, garlic and celery, and fry gently for about 5 minutes until softened. Add the rice to the pan and turn up the heat. Cook for 1 minute, stirring constantly, until the rice looks slightly translucent. Add the wine and keep stirring-any alcohol flavours will evaporate. Once the wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt and pepper. Turn down the heat to a simmer so the rice doesn't cook too quickly on the outside. Add ladlefuls of stock, stirring constantly, and allow each ladleful to be absorbed before adding the next, until the rice is cooked but still holds its shape-about 15 minutes. Add the appenzeller and taleggio. Remove from heat and season to taste. Stir in the butter and parmesan. Place a lid on the pan and leave for 2-3 minutes, when it should be nice and oozy. 69 Toad in the Hole Serves: 4 Ingredients 8 large good-quality sausages 4 sprigs of fresh rosemary 2 large red onions, peeled and sliced 2 cloves of garlic, peeled and finely sliced 2 knobs of butter Sunflower oil 6 tablespoons balsamic vinegar 1 level tablespoon good-quality vegetable stock Powder or 1 vegetable stock cube 285ml milk 115g plain flour A pinch of salt 3 eggs Method Mix the batter ingredients together, and put to one side. I like the batter to go huge so the key thing is to have an appropriately sized baking tin, the thinner the better, as we need to get the oil smoking hot. Put 1cm of sunflower oil into a baking tin, and then place this on the middle shelf of your oven at its highest setting (240- 250ºC475ºF 9). Place a larger tray underneath it to catch any oil that overflows from the tin while cooking. When the oil is very hot, add your sausages. Keep your eye on them and allow them to colour until lightly golden. At this point, take the tin out of the oven, being very careful, and pour your batter over the sausages. Throw a couple of sprigs of rosemary into the batter.