Peel carrots and parsnip and cut into 1 cm cubes. Wash and slice celery stalks into 1 cm slices. 

Remove shell and heads from prawns. Heat up 2 tbsp of olive oil in a large sauce pan. Add the heads and shells and cook about 5 minutes until bright red and fragrant. Now add the tomato paste, give it a good stir and cook until it starts to stick to the bottom of the sauce pan. Deglaze with half of the white wine and give it a good stir. Add half of the carrot, parsnip and celery cubes, thyme sprigs, peel of half a lemon, juice of 1 lemon and about 1000 ml water. Let it simmer for about 40 minutes. 

When ready strain stock trough a sieve and put aside. You should have about 500-600 ml prawn stock. 

For the risotto heat up 2 tbsp olive oil in a pot and add your veggie cubes. After 3 minutes add the Arborio rice and let it steam for a minute. Deglaze with the rest of the white wine and bring it briefly to boil. Add some of your prawn stock so that the rice is completely covered. Keep on gentle stirring your risotto – don’t go away, keep stirring! After all your prawn stock has been soaked up add some more of it. Keep on with this procedure until your risotto is creamy (takes about 15-20 minutes). If you run out of prawn stock and your risotto isn’t ready yet, add plain water. 

When your risotto rice is almost ready add half of the mascarpone and keep on stirring gently. Now add the tiger prawns, stir in well and let them cook for 2 minutes. Season to taste your creamy dreamy risotto with pepper, salt and chili flakes to taste. 

Mix the rest of the mascarpone with 2 tbsp of water and season to taste with salt an pepper. Wash, pad dry and chop the parsley. 

Divide the risotto to your plates, add some mascarpone, sprinkle with parsley and serve with a wedge of lemon. Bon appetit! 

Peel the parsnip and cut it brunoise (in small cubes). Wash and cut the courgette into small cubes. Grate the parmesan, roughly chop your herbs and set aside.

Heat up 2 tbsp olive oil in a pot and add your parsnips. After 3 minutes add the Arborio rice and let it steam for a minute. Deglaze with white wine and bring it briefly to boil. Add some of your vegetable stock so that the rice is completely covered. Keep on gentle stirring your risotto – don’t go away, keep stirring! After all your vegetable stock has been soaked up add some more vegetable stock. Keep on with this procedure until your risotto is creamy (takes about 15-20 minutes).

In the meantime prepare your pea and herb mix. Add the cooked peas, herbs, a drizzle of olive oil, lime juice and salt to a highspeed blender and blend until smooth. 

When your risotto rice is almost ready add the courgette cubes, cooked sugar snap peas, grated Parmesan cheese and keep on stirring gently. Now add the pea and herb mix and stir in well. Season to taste your green risotto with pepper, salt and chili flakes to taste. 

Arrange the risotto on plates, divide the burrata, decorate with fresh herbs and some big Parmesan shaving. Bon Appetit!

Peel and cut ginger into very thin matchsticks. 

Put chicken stock and chicken breasts into a large saucepan and bring to a boil. Reduce heat and simmer until chicken is cooked through, 20 minutes. When chicken is ready take it out and let it cool on a cutting board. Shred the chicken as soon as it’s cold and set aside. 

Bring chicken stock to another boil and add rice. Reduce heat and simmer, stirring occasionally, until rice cooked, 30 minutes. After 20 minutes add the sugarsnap peas and ginger matchsticks. When ready add juice of a lime, fish sauce and the shredded chicken. Season to taste with salt and pepper. 

Divide your healing soup among bowls and chilis, a bunch of thai basil and coriander and chopped nuts. Bon Appetit!

Cook rice according to packet instructions. 

Wash and cut yellow peppers in 2 cm squares. Chop the chili and peel and chop the ginger. 

Heat up olive oil in a big pan and add ginger, chili and yellow peppers. Stir gently and after 3 minutes add the prawns and peas. Give it a good stir and add the lime juice. Keep stirring and after another 3 minutes season to taste.

Put rice on your plates, add your prawn veggies, sprinkle with coriander and you are ready to serve! Buon Appetit!