Spicy Mexican-Style Jumbo Prawn Rice Bowl

Add your basmati rice and 250ml [320ml] [500ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Whilst the rice is cooking, drain and rinse your sweetcorn

Trim, then slice your spring onion[s]

Chop your cherry tomatoes into quarters

Peel, finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, drain your jumbo prawns, then add them to the pan and cook for 6-7 min or until the prawns are cooked through

Meanwhile, chop your lime[s] in half

Combine the juice of half the lime[s] with your chipotle paste (can't handle the heat? Go easy!), mayo and a pinch of salt in a small bowl – this is your chipotle-lime mayo

Cut the remaining lime into 1 wedge per person

Wash your lettuce, then pat dry with kitchen paper

Remove the outer lettuce leaves and set aside, then shred the inner core[s]

Once the prawns are almost cooked, add the chopped garlic, chilli flakes (not a fan of spice? Just add a little!) and dried oregano and cook for 1 min

Add the drained sweetcorn and basmati rice to the pan with a pinch of salt

Remove the pan from the heat, then add the sliced spring onion, chopped cherry tomatoes and shredded lettuce and give everything a good mix up – this is your spicy Mexican-style jumbo prawn rice