Are you hungry tonight: Herby prawn burger with lime mayo 

Did I mention that I love burgers? These make a great alternative to the classics. You simply mince the raw prawns by hand, then add the herbs. You’ve got loads of flavours in there, plus the richness of the prawns – then the lime comes through and smacks you in the face: think Mexico meets Japan meets a good old American-style burger.

SERVES 2

2 spring onions, finely sliced

½ bunch of coriander, leaves chopped

240g raw king prawns, peeled

sea salt

olive oil

100g mayonnaise (shop-bought or see the book)

zest of 1 lime and juice of ½ lime

2 brioche buns

100g rocket

1 red chilli, deseeded and sliced

• Mix the spring onions with the coriander. Add the raw king prawns to the herb mix and transfer to a chopping board.
• Roughly chop the prawns with the herb mix until you get a fine mince-like paste. Season with salt, cover and chill in the fridge for at least 30 minutes.
• Divide the chilled mixture into two equal parts. Cover your hands in olive oil and shape two burger patties. Heat a glug of oil in a large nonstick pan over a medium to high heat. Add the burgers and cook for 2-3 minutes each side, until golden but slightly pink.
• In a small bowl, mix the mayonnaise with the lime zest and juice. Add a pinch of salt and mix.
• Remove the patties from the heat. Slice the brioche buns in half and toast until golden.
• Cover both sides of the brioche buns with a healthy dollop of the mayo. Sandwich the burgers in the buns topped with a handful of rocket and the chilli.

TIP Leave any leftover mayo covered in the fridge. It will last about a week and it’s always handy to have a bit extra in the house!