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  • Garlic chilli prawns

  • 6tbsp Olive Oil

  • 1 clove garlic, finely chopped

  • 1 red chilli

  • 4 tiger prawns, peeled and deveined

  • Sweet corn cakes

  • 1 red onion, chopped

  • 2 eggs

  • 15g coriander, chopped

  • 125g plain flour

  • 1tsp baking powder

  • 525g fresh corn kernels

  • Herb salad

  • 2 sprigs chervil

  • 2 sprigs coriander

  • 1 sprig flat leaf parsley

  • Few sprigs Frisee


  • 1.

    For the garlic prawns, heat 2tbsp of the olive oil in a pan, add finely chopped garlic and chilli and sweat for 2 minutes. Add the prawns and season. Cook for 2 minutes until just opaque. Spoon out the prawns and add the rest of oil to use as the dressing.

  • 2.

    For the sweet corn cakes, place all the ingredients in a food processor leaving out 50g of the corn kernels. Blitz until it has combined, season and place in a bowl. Stir in the remaining corn kernels.

  • 3.

    Heat a frying pan, add a little oil and using a tablespoon, spoon some batter into the pan. Cook for about a minute in each side.

  • 4.

    For the salad, place all the salad ingredients in iced water to crisp. Drain, then toss in dressing and serve.

  • 5.

    To assemble, place sweet corn cakes on the bottom of a plate. Add the herb salad and place the prawns on top. Drizzle flavoured oil around the plate and on the prawns and serve.

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