Guardian UK food writer Yotam Ottolenghi, a celebrated London restaurateur and author of three best-selling books, says that “once you’ve cooked with fresh curry leaves, you’ll never look back”.

His recipe for crisp prawns with oats, chilli and ginger hits the spot on so many levels, and “despite the association with heat that the word ‘curry’ brings to mind, curry leaves are all about their fresh citrus fragrance”.

Of this really tasty dish, he writes: “Get everything chopped and ready before you start cooking, and this will be on the table in minutes. The kaffir lime leaves need to be fresh, too; if you can’t get hold of them fresh, leave them out. Serve with stir-fried Asian greens.”

See the recipe here.

Meanwhile, “when the weather or the news are getting you down, transport yourself to your own island paradise by cooking with fresh coconut”, including this sea bream with tamarind dal and coconut sambal.

He says: “I’ve never felt more like running away to a tropical island where harmony prevails. It’s not going to happen, I know, so I guess I’ll just have to stick to the next best tropical thing: coconut.

“If food can transport, coconut is the perfect vehicle in which I can float away and dream of better views.”

See the recipe here.

*Yotam’s website, Ottolenghi, is chock full of more terrific foodie stuff, including a pineapple and sage martini for when you need a break from the kitchen. Cheers!

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