Prawns..... Bacardi 151.... Garlic...... Brain ticked on a while longer and spotted Thai Basil. Soon after fresh ginger, parsley and some fresh pappardelle pasta hit the tills. Home with my spoils I started to plot.
A really sharp knife to chop the Thai basil (reduces the bruising) and the parsley. Edge of same knife to crush three or four cloves of garlic. A grater to reduce an inch of that ginger....... Dig in the fridge for some spring onions. Off to the fruit bowl for a lemon to zest and into the dark cupboard for a knob of coconut cream to tie the dish together. one thing missing, the Bacardi 151. Flame retardant lid for a reason, you can use less kicking rum but the flames will be a little bit less ready to flare (or to warm the chef up. Well you need to check it hasn't gone off).