Ken Hom brought Chinese cooking to today’s Christmas Kitchen with James Martin. Ken served up a very appetising looking sizzling rice prawns with curried celery dish.

This dramatic dish is not what I would make at Christmas, but certainly an ideal meal for any other time of year. Ken says the key to the dish is that the prawn sauce and rice cake should both be fairly hot – you will then achieve a dramatic sizzle when the two are combined.