Nick Grimshaw

So we've got, yeah, prawn and pork.

Yeah, spicy prawn tacos with rhubarb and scotch bonnet salsa.

And this is a recipe by Easter Belfridge.

And so in it, basically the prawn mix, we've got prawn, we've got pancetta.

You can leave that out if you want to.

We've got mango chutney, sesame oil, some curry powder, chilli flakes and salt.

And you blend all that together into a nice sort of pate and fry them until they're lightly coloured brown.

And then we make a rhubarb and scotch bonnet salsa.

And so in there you've got rhubarb, lime juice, scotch bonnets, chipotle chili, honey, and some lime leaves.

And then you cook that down until it's a really, really thick salsa.

And then a little bit of Greek yogurt and lime zest on the side, just to cool it down, if you need to cool it down.

And then it's garnished with a little bit of julienne, of spring onion.

So, and then we spice, you know, and I put a little bit of spring onion into the prawn and pork mix as well and sort of increased the chilli a little bit.

So I hope it's all right.

It's good.

You're making me look very nervous, you two.

Oh, thank God.

It's delicious.

No, it's a slow, it gets you at the end, yeah.

No, that's quite punchy now, I think.