PRAWN, MANGO AND AVOCADO SALAD

For 4

1 tbsp olive oil
16 large raw shelled prawns
1 large mango, not too ripe
1 large avocado
2 handfuls of mixed salad leaves – rocket, Webb’s, cos, little gem, torn into 2-inch pieces
Salt and black pepper
Handful of finely shredded basil leaves

For the dressing:
1 red chilli, deseeded
1 garlic clove
1 tbsp soft brown sugar
Juice of 3 limes
1 tbsp Thai fish sauce
1 tbsp toasted sesame oil
1 tbsp groundnut or sunflower oil
1 small red onion, finely chopped

Make the dressing first. Chop together as finely as you can the chilli and garlic. Put in a bowl and
whisk in the sugar, lime juice, fish sauce, oils and red onion. Add a big pinch of salt and some black
pepper. Heat the olive oil in a frying pan and cook the prawns over a high heat until cooked through
(a minute or so each side) and transfer to a bowl. Pour over one third of the dressing and marinate
for half an hour or more. Meanwhile, peel the mango and cut wedges away from the stone then cut
into 1 cm dice. Halve the avocado, take out the stone, peel and cut into 1 cm dice. Put into another
bowl with another third of the dressing and set aside. When you are ready to serve, toss the leaves in
another bowl with the remaining dressing and a pinch of salt. Arrange in the middle of four plates and
scatter the mango and avocado over. Place three prawns on top of each plate, drizzle over the
marinade and finally scatter over the basil.

BROWN TOM
For 4-6

1 kg ripe, firm tomatoes
150 gm (5 oz) brown breadcrumbs
2 medium onions, finely chopped
2 medium cloves garlic, finely chopped
2 tbsp flat-leaf or curly parsley, finely chopped
3 tbsp basil, finely chopped
6 tbsp grated Parmesan
4 tbsp olive oil
25 gm (1 oz) butter
Salt and black pepper
Extra Parmesan

Remove the cores of the tomatoes with a small sharp knife. Put in a large bowl and cover with boiling
water. Count to 20, drain and cover with cold water. Peel off the skins and slice into 1 cm. discs.
Mix together the breadcrumbs, onion, garlic, herbs and Parmesan and season lightly. Brush 1 tbsp of
the oil over a baking dish or tin (about 25 cm. diameter or 26 by 20). Cover the bottom of the dish
with one-third of the bread mixture and cover that with half the tomatoes in an even layer. Season
and drizzle over 1 tbsp of the oil. Cover the tomatoes with another third of the breadcrumbs and then
the rest of the tomatoes. Season again and drizzle over some more oil. Finish with remaining
breadcrumbs and oil. Finally cover with thin slices of cold butter. Pre-heat the oven to 200C, gas 6,
and bake for about 35 minutes, or until the top is well-browned and slightly crusty.

Submitted by the Butchers Arms, Woolhope