Matt Tebbutt served up cured prawns in coriander butter, chargrilled pineapple with a hot, sour and chilli dressing with fried sweet potatoes on Saturday Kitchen.

The ingredients for the sugar-cured prawns: 350g raw king prawns, peeled and cut down the back, 75g caster sugar, 2 tsp sea salt and 2 limes, zest only.

For the sweet potatoes: vegetable oil, for frying, 2 small sweet potatoes, peeled and thinly sliced, sea salt, to season, For the coriander butter, 100g salted butter, softened and 1 small bunch fresh coriander, roughly chopped.

For the hot and sour pineapple: 40g palm sugar, 20ml white wine vinegar, 30g chilli paste, 30ml fish sauce, 3 limes, juice only, 3 garlic cloves, crushed, 1 tsp grated fresh ginger, 1 tbsp toasted sesame oil and 1 small pineapple (or 3 slices of a large one), cut into fingers.

To serve: 150ml creme fraîche, 2 tbsp roughly chopped coriander leaves, 4 spring onions, thinly sliced, 2 tbsp sesame seeds, 1 red chilli, finely chopped and 1 tbsp sesame oil.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.