Kate Hemphill's pilaf (www.lovetocook.co.uk) is a lovely and easy 'holiday fare' dish that can easily be doubled if serving a large group, or halved for dinner for two. The number of prawns can be adjusted according to their size (and price of course). If buying a bunch, fresh kaffir lime leaves can be frozen until ready to use. If you can't get fresh, use dried leaves. Serves 4 (generously).

1 brown onion, finely chopped
2 tbsp olive oil
2 cloves garlic, crushed
4 fresh kaffir lime leaves, spine removed and very finely chopped
1 lemon, juice and finely grated rind
1½ cups long grain rice
2½ cups vegetable stock
16 green king prawns, whole
2 tbsp fresh coriander, chopped
Salt and freshly ground black pepper

Pre-heat oven to 180ºC (350ºF).

In a large casserole dish, sauté the onion in olive oil until beginning to go tender. Add garlic and continue stirring for 1 minute. Add kaffir lime leaves, lemon juice and rind. Tip rice into pan and keep stirring until all grains are lightly toasted and covered in onion and spices.

Pour in stock and bring to the boil, stirring occasionally. When boiling, turn off heat and arrange whole prawns on top of the rice and put the lid on and place in the oven for 20 minutes. The rice and prawns should be cooked through.

To serve, stir through chopped fresh herbs and season to taste.