Sweet Chilli, Garlic, and Lime King Prawn Poke Bowl

Once boiling, turn the heat down to medium and cover with the lid. 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).

Meanwhile, drain the sweetcorn in a sieve.

Heat a drizzle of oil in a large frying pan on high heat. Once the pan is hot, add the sweetcorn and cook until charred, 5-6 mins.

Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

While the sweetcorn chars, zest and cut the lime into wedges. Trim and thinly slice the spring onion. Quarter the pear lengthways (no need to peel), remove the core and thinly slice lengthways.

In a medium bowl combine the slaw mix, pear, lime zest, a squeeze of juice and mayo. Season with salt and pepper and set aside. TIP: Don't worry if your pear isn't fully ripe - your slaw doesn't need too much sweetness!

Once the corn is charred, transfer to a bowl, stir through a squeeze of lime and the spring onion, season with salt and pepper, then cover and set aside.

Drain the prawns. Give the now empty frying pan a quick clean, then return to a medium-high heat with a drizzle of oil.

Once hot, add the prawns. Season with salt and pepper and stir-fry for 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.

In the last min of frying, add in the garlic and fry until fragrant, 1 min.

Add a good squeeze of lime juice, the sweet chilli sauce and water for the sauce to the prawns, simmer until thickened, 3-4 mins. Stir in the remaining butter (see pantry for amount) until melted.