Spiced King Prawn Skewers

Thread the prawns, pepper and spring onion pieces onto skewers, then pop them on a large baking tray lined with tin foil. Drizzle any extra marinade over the top. Set aside (you'll roast them later). Peel and grate the garlic (or use a garlic press). Heat a medium saucepan on medium heat (no oil). Once hot, add the desiccated coconut and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch it like a hawk as it can burn easily. Transfer the coconut to a small bowl.

Pop your pan back on medium heat and add a drizzle of oil. Add the garlic, stir and cook for 30 seconds. Pour in the cold water for the rice (see ingredients for amount). Stir in the rice and the stock paste, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Zest and halve the lime. Squeeze the lime juice into a medium bowl and add the remaining honey, olive oil (see ingredients for amount) and a pinch of salt and pepper. Chop the tomato into 1cm pieces and add to the bowl, mix together and leave it to the side for a few mins. TIP: Adding salt to tomatoes makes them release their juices. Thinly slice the chilli (be careful - it's hot), finely chop the coriander (stalks and all) and add half of each to the tomatoes. TIP: Add less chilli if you don't like too much heat.

When the rice has come off the heat, pop the skewers on the top shelf of your oven to cook for 10-12 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle. Meanwhile, using a peeler, peel the mango then stand it upright on your chopping board. Slice down either side of the stone to give you 2 'cheeks'. Slice any remaining flesh from the stone, then chop the mango into 1cm pieces (see ingredients for amount you need). Discard the stone.