Jonathan Phang served up a tasty King prawn creole with rice on James Martin’s Saturday Morning.

The ingredients: 900g tiger prawns, washed and deveined, Juice of one lime, 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, ½ teaspoon Cayenne pepper, 2 tablespoons olive oil, 60g butter, 1 onion, halved and thinly sliced, 3 garlic cloves, minced, 1 green pepper, seeded and finely sliced, 1 red chilli seeded and finely diced, 2 celery sticks, finely sliced, 60g creamed coconut creamed coconut (block) cubed, 1 tablespoon smoked paprika, 2 teaspoons garlic powder, 2 teaspoons light soy sauce, 2 teaspoons Lea and Perrin’s Worcestershire sauce. 2 teaspoons West Indian hot pepper sauce (i.e. Encona). 1 tablespoon of tomato puree (double concentrated), ½ teaspoon sugar, 400g chopped tomatoes tinned, Salt and pepper to taste, Finely chopped coriander and lemon wedges for garnish.

See recipes from James Martin in his book titled: More Home Comforts: 100 new recipes from the television series, available at Amazon now.