Prawns With Almond Sauce

Step 1: Place the dried chili in a heatproof bowl and pour over boiling water to cover.

Step 2: Leave to soak for 30 minutes until softened.

Step 3: Drain, remove the stalk, then slit the chili and scrape out the seeds with a small sharp knife. Chop the flesh roughly and set it aside.

Step 4: Cut a cross in the base of each tomato.

Step 5: Place them in a heatproof bowl and pour over boiling water to cover.

Step 6: After 3 minutes, lift the tomatoes out on a slotted spoon and plunge them into a bowl of cold water, drain. The skins will have begun to peel back.

Step 7: Skin the tomatoes completely, then cut them in half and scoop out the seeds; chop the flesh into half inch cubes.

Step 8: Heat the oil in a frying pan and fry the onion and garlic until soft.

Step 9: Add the chopped tomatoes into the onion/garlic mixture, with the chopped chilli. Stir in the ground cumin and cook for 10 minutes, stirring occasionally.

Step 10: Tip the mixture into a food processor or blender.

Step 11: Add the stock and process on high speed until smooth.

Step 12: Pour the mixture into a large saucepan, add the ground almonds and stir over a low heat 2 to 3 minutes.

Step 13: Stir in the creme fraiche until it has been incorporated completely

Step 14: Squeeze the juice from the lime and stir it into the sauce.

Step 15: Season with salt to taste, then increase the heat and bring the sauce to simmering point.

Step 16: Add the prawns and heat for 2 to 3 minutes, depending on the size, until warmed through.

Step 17: Serve on a bed of rice and offer warm tortillas separately.