I chucked these ingredients together one day when I happened to have some fresh prawns and not a lot else except a mango and some rocket. It was a triumph and I'm addicted to the combination. The slight pepperiness of the rocket, fragrance of the mango and gentle kick of the chilli manage to complement rather than overpower the juicy prawns.

Ingredients for 2 people:

Around 20 Dublin Bay prawns/langoustine(shelled and de-veined)

3 cloves garlic (finely chopped). Check out www.drummondhouse.ie for the most flavoursome, plump heritage garlic.

1 small red chilli (seeds removed and finely chopped)

1 fresh mango cubed

4 handfuls of rocket/arugula

1 teaspoon honey

Juice of 1 large lemon

Sea salt

Black pepper

Dash of olive oil

Heat a frying pan, add the oil, heat for 30 seconds on a low-medium heat. Add the garlic and chilli, followed by the prawns after around a minute (you don't want the garlic to darken). Cook the prawns for around a minute on each side, depending on size. Remove them to a plate.Add the honey and lemon juice to the pan juices, along with salt and pepper to taste, and cook for a further minute or two until you have a fragrant sauce.Turn off the heat. Put the prawns back in the sauce to warm. Divide the rocket and mango between two bowls, add the prawns on top of each and drizzle with the sauce. Enjoy!

‍