Jerk prawns with coconut rice & zingy mango salsa

Heat the oven to 200C/180C fan/ gas 6. To make the coconut rice, tip the rice into a sieve and rinse under cold running water for a few minutes until the water runs clear. Transfer to a large, lidded ovenproof pan, then add the coconut milk, about 200ml water, the bay leaves and ½ tsp salt. Cook over a medium-high heat until the liquid starts to boil, then cover with the lid and transfer to the oven for 20 mins.

Meanwhile, peel the prawns, leaving the tails intact – twist off the heads, then remove the legs and pull away the shell (the shells make great stock, so don’t throw them away). Cut a line down the back of each prawn and remove the grit using the tip of the knife. Combine the jerk spice blend, garlic, lime juice, honey and rum, if using, in a bowl. Tip in the prawns, season with salt and pepper, toss to combine and set aside for 10 mins.

Combine all the ingredients for the salsa in a bowl, then season with a pinch of salt and set aside.

After 20 mins, remove the rice from the oven and fluff the grains with a fork. Cover and leave to steam while you cook the prawns (the rice will keep well this way for up to 1 hr). Melt the butter and olive oil in a large frying pan over a medium heat and, once sizzling, cook the prawns for 2-3 mins on each side until pink and a little charred in places. Pour over the leftover marinade and cook for another minute until the marinade reduces to a sticky glaze.

Tip the coconut rice onto a serving tray or platter, pile the prawns on top and spoon the salsa over one side of the platter. Serve with lime wedges on the side and scatter over a little extra coriander.