Lorraine Pascale cooks Caribbean style prawn curry with sweet potato, mango, lime, chilli and black pepper roti bread.

Lorraine says: “You could easily make this when you come home from work. The curry is extremely tangy, full of flavour and pretty filling, while the chilli and black pepper roti bread are kind of like naan bread – quick to make and great for dipping.”

The ingredients are: For the chilli roti bread, 200g plain flour (or a mixture of 50g wholemeal flour and 150g plain flour), plus extra for dusting, 4 tsp baking powder, 1-2 tsp dried chilli flakes, to taste, 1 tsp cracked black pepper, 1 tsp fine sea salt and 4 tsp sunflower oil.

For the prawn curry: 2 tsp desiccated coconut, 2 tbsp medium or hot curry powder, 2 sweet potatoes, peeled and cut into 1cm cubes, 4cm piece fresh root ginger, peeled, cut into long thin strips, 1/5 Scotch bonnet chilli or 1 red chilli, seeds removed (optional), finely chopped, 1 x 400g can coconut milk, 250ml vegetable stock, 75g sugar snap peas, 75g baby corn, halved lengthways, 225g raw, peeled jumbo king prawns and 1 bunch spring onions, trimmed and sliced and 1 lime, juice only.