Mexican FIESTA!

Spice up your weekend entertaining with our fabulous sharing dishes

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Prawn tostadas

Zingy and limey, these go great with a freshly mixed margarita! Enjoy as part of a larger spread or as a nibble.

Serves 4

• Prep 30 min, plus marinating

• No cook (just toasting the tortillas)

16 small tortillas or 8 medium, halved

1 red onion, finely sliced, to serve

For the prawns:

Zest 1 and juice 3 limes

4 slices pickled jalapeños, finely chopped

1 tbsp chopped coriander, plus extra leaves to garnish

2 tsp granulated sugar

½ tsp flaky sea salt

400 g large cooked prawns (you will need 24), defrosted, halved through the tail to make 2 thinner prawns

For the salsa:

2 vine tomatoes, deseeded and chopped

½ white onion, grated

½–1 red chilli, finely chopped

1 tbsp coriander, finely chopped

Juice ½ lime

For the avocado cream:

1 large ripe avocado, chopped

2 tbsp soured cream

Juice ½–1 lime

1 tbsp chopped coriander

4 slices of pickled jalapeños

1 For the prawns, put all the ingredients (except the extra coriander leaves) in a bowl. Add a few grinds of black pepper and toss well. Marinate for 30 min (or longer in the fridge if you want to prep ahead).

2 In a separate bowl, mix together the salsa ingredients, adding as much of the chilli as you like.

3 Whizz the avocado cream ingredients in a food processor with a pinch of salt and black pepper, then set aside with the salsa.

4 To serve, toast the tortillas in a dry frying pan or briefly under a hot grill. Top each one with a smear of avocado cream, 3 prawn halves and some sliced red onion. Then top with the salsa and garnish with the extra coriander leaves.

Braised beef short ribs