Alesha Dixon put her cooking skills to good use cooking spicy prawns with the help of Jamie Oliver on Jamie and Jimmy’s Friday Night Feast. The dish is served with mint chutney and crunchy veg slaw.

The ingredients are: 8 large raw shell-on tiger prawns , from sustainable sources and 1 knob of unsalted butter.

For the first marinade: 5 cm piece of ginger, 3 cloves of garlic, ½ teaspoon red chilli powder, ½ a lemon and 2 teaspoons mustard oil.

For the second marinade: 80 g hung curd, ½ teaspoon carom seeds (Ajwain), 2 tablespoons mustard oil, 2 teaspoons red chilli paste, ½ teaspoon garam masala, 10 g roasted gram flour (Bhuna besan) and 1 big pinch of kasoori methi powder , (dried fenugreek leaves).

For the slaw: ¼ of a red and/or white cabbage, 4 radishes, 1 little gem, a few sprigs of fresh mint, a few sprigs of fresh coriander, 25 g fresh coconut, ½ a ripe mango, ½ a lemon and extra virgin olive oil.

For the mint chutney: ½ teaspoon cumin seeds, 2 cloves of garlic, 5 cm piece of ginger, 1 big bunch of fresh coriander, 1 big bunch of fresh mint, 1 large green chilli, 25 g unsalted peanuts, 2 heaped tablespoons natural yoghurt and 1 pinch of black salt.