Russell Howard and Jamie Oliver served up a tasty chicken and prawn curry with rice pancakes on Jamie and Jimmy’s Friday Night Feast.

The ingredients are: 600 ml organic chicken stock, 300 g coconut cream, 1 x 400 ml tin of light coconut milk, 160 g tamarind paste, 4 sticks of lemongrass, 4 Asian shallots, 400 g minced free-range chicken breast, 2 long fresh red chillies, ½ a bunch of fresh coriander , (15g), 400 g raw tiger prawns , from sustainable sources, 8 teaspoons palm sugar, 8 tablespoons fish sauce, 1-2 limes and crispy shallots , to serve (optional).

For the rice cakes: 200 g Thai sticky rice and 500 ml vegetable oil , for frying.

See Jamie’s recipes in his book titled: Jamie’s Friday Night Feast Cookbook available from Amazon now.