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22 Prickly Pear Jam INGREDIENTS 2 cups prickly pears, peeled 2 cup apples, cored and peeled 1 lemon, juice only 3 cups sugar METHOD 1. Place the prickly pears and the apples into a saucepan and simmer until tender. 2. Add the lemon juice and mix well. 3. Add the sugar and allow to simmer until the jam has thickened. 4. Store in sterilised jars that have been boiled in water for 10 minutes. 5. Allow to cool undisturbed for 12 hours. Prawn Tostada with Prickly Pear Salsa INGREDIENTS 400g king prawns, peeled and deveined 2 garlic cloves, peeled and finely sliced 1 tsp chilli flakes, or to taste Olive oil 1-2 ripe avocados, peeled, stoned and diced 4 spring onions, trimmed and finely chopped 1 red chilli, seeded and finely sliced 8-12 radishes, trimmed and finely sliced 8-12 cherry tomatoes, halved 1 lime, juice 2 endives, shredded Small bunch parsley Small bunch mint 5 prickly pears, peeled, trimmed and remove as many seeds as possible 4 tortillas Sea salt and pepper METHOD 1. Put the prawns, garlic and chilli flakes into a bowl with a pinch of salt and pepper and a little drizzle of olive oil. Mix well, then set aside. 2. Put the avocado, spring onions, chili, radishes, prickly pears and tomatoes into another bowl and mix together. 3. Taste and season with salt and pepper and half the lime juice. 4. Mix well, stir in the lettuce, then the coriander and set aside. 5. Heat a dash of olive oil in a heavy- based frying pan. 6. Remove the prawns from their marinade and fry them for about 2 mins on each side, until just cooked through. 7. Drizzle with the remaining lime juice and stir. 8. Toast the tortillas in a dry pan until nicely coloured and beginning to crisp. 9. Divide the salad equally between the toasted tortillas, top with the cooked prawns and serve.