Perfect with Big Red One - This simple to make dish embodies that fiery comfort food you are looking forward to in the winter. The dish is easily adjustable to the heat level you prefer; just change the types and amount of hot chilies to suit your needs.

Ingredients

• 1 red onion, finely chopped
• 400 g can of plum tomatoes
• 1 tsp sugar (any type), or to taste
• Big Red One, to taste
• 0.8 tsp ground cumin
• 0.2 tsp ground allspice
• 0.5 tsp caraway seeds
• 1 pinch sea salt and freshly ground black pepper
• 3 garlic cloves, crushed
• 2 tbsp finely chopped dill
• 2 green chillies, finely chopped, or to taste
• 2 tbsp sesame seeds
• 400 g raw prawns, peeled and deveined
• 1 splash extra virgin olive oil
• 1 handful parsley leaves, chopped
• 2 tbsp light olive oil

Instructions

1. Heat the light olive oil in a saucepan over a medium heat. Add the onion and fry for about 10 minutes, until softened.
2. Add the tomatoes, sugar, Big Red One, spices and ½ teaspoon each salt and pepper, with 200ml (6.7 fl oz) of just-boiled water.
3. Smash the garlic, dill, chillies and ½ teaspoon salt together in a mortar and pestle for a few minutes. (This releases the oils from the chillies and herbs and makes them more fragrant.) Add the mixture to the tomato pan, cover and simmer for 20 minutes over a low heat.
4. Meanwhile, toast the sesame seeds by placing them in a dry pan and stirring over a medium heat for a few minutes until they turn golden brown. Remove from the pan and set aside.
5. When the sauce is ready, taste and adjust the seasoning (you may want to add a pinch more sugar or a bit more chilli). Finally, add the prawns – making sure they are submerged and turning them, if necessary – cooking for about 2 minutes, or until they have just turned pink and are cooked through.
6. To serve, drizzle with a generous amount of extra virgin olive oil and scatter with the sesame seeds and chopped parsley.
7. Enjoy!

Notes

1. You can substitute the green chilies in the recipe with Mean Green