Matt Tebbutt showcased tasty spicy prawns with chilli jam, samphire salad, asparagus and noodles on Saturday Kitchen.

The ingredients are: 4 tbsp tom yum paste, 2 tbsp tamarind paste, 1 tbsp coconut cream, 1 tsp sesame oil and 6 raw king prawns, peeled.

For the chilli jam: 400g caster sugar, 4 kaffir lime leaves, 6 red chillies, roasted, skins removed and finely chopped, 3 garlic cloves, sliced, 1 tbsp finely sliced fresh root ginger and 2 banana shallots, peeled and thinly sliced.

For the salad: 4 asparagus spears, blanched and sliced, 150g samphire, picked and blanched, ¼ green cabbage, thinly sliced, 4 tbsp chopped fresh mint, 4 tbsp chopped fresh coriander, 2 tbsp chopped fresh Thai basil and 4 spring onions, chopped.

For the dressing: 1 tbsp finely chopped cashew nuts, toasted, Thai fish sauce, to taste, 2 green chillies, finely chopped, ½ red onion, finely chopped, 3 garlic cloves, minced, palm sugar, to taste and 3 limes, juice only.

To serve: 200g vermicelli rice noodles, cooked according to packet instructions.

See recipes by Matt in his book titled: Weekend: Eating at Home: From Long Lazy Lunches to Fast Family Fixes available from Amazon now.