Green Mango Salad

• 200g/7oz firm green mango (or papaya
• depending on the season)
• 1 chilli (chopped)
• 2 cloves garlic (chopped)
• 50g/1.8oz carrots
• 2 tomatoes
• 20g/¾oz toasted peanuts (chopped)
• 1 bunch fresh coriander
• 1 bunch fresh mint
• 20ml/2/3fl oz lime juice
• 10g/1/3oz palm sugar /any brown sugar
• 15ml/½fl oz fish sauce
• 12 king prawns (peeled and steamed—see method below)

Tomato Soup

• 4 ripe tomatoes, peeled and chopped
• 1 purple onion, finely chopped
• 1 cucumber, peeled, seeded and chopped
• 1 sweet red bell pepper, seeded and chopped
• 2 celery stalks, chopped
• 2 slices of toasted bread
• ¼ cantaloupe melon, peeled, seeded and chopped
• ¼ watermelon, peeled, seeded and chopped
• 10g/1/3oz finely julienned fresh mint
• 20g/¾oz olive oil (optional)
• 10g/1/3oz freshly squeezed lemon juice
• Salt and freshly ground pepper to taste
• 15g/½oz Worcestershire sauce
• 100g/ 3½oz tomato juice
• 4 cloves