In this lively episode, the hosts dive into a rich narrative about Ash's cherished trips to a secret spot in Spain. For 27 years, this place has been a home away from home, complete with stunning views and memorable interactions with the hotel staff. Listen in as he shares stories of friendship, cultural exchanges, and his unique culinary adventures, including the creation of his signature prawn lasagna. The episode takes a thoughtful turn as memories of loved ones intertwine with the serene Spanish setting, offering a poignant reflection on the power of tradition and place in keeping cherished memories alive. Switching gears, Andy shares his recent experience with jury duty, highlighting the inefficiencies and frustrations within the legal system. This eye-opening account raises questions about the cost and effectiveness of the current judicial process. To wrap things up, the hosts introduce a new interactive feature, inviting listeners to leave voice notes with their thoughts and questions. They also hint at a lighthearted Halloween special, promising a unique twist on the season's festivities. Leave us a WhatsApp voicenote on 07376 620 657   Ash's Prawn Lasagne Ingredients For the prawn ragù: 6 tablespoons extra-virgin olive oil 1/2 white onion, finely chopped 5 garlic cloves, crushed 200 grams sweet, extra ripe cherry tomatoes, such as Datterini, finely chopped 1 teaspoon fine sea salt 500 grams raw, shell-on king prawns, very finely chopped (about 1 kilogram if you’re starting with shell-on prawns—use the shells to make a stock) 1 dried habanero chile 80 grams tomato purée or paste 2 teaspoons white miso paste 2 teaspoons freshly cracked black pepper 100 grams dry white wine 500 grams fish, shellfish, or chicken stock (unsalted liquid stock, not cubes) For the habanero oil: 120 grams extra-virgin olive oil 2 teaspoons tomato purée or paste 1/2 teaspoon chipotle chile flakes Dried habanero chilies, to taste 1/2 teaspoon ground sweet paprika 1/4 teaspoon fine sea salt For assembly: 250 grams fresh lasagna pasta sheets 130 grams double cream, plus 1 tablespoon to serve 100 grams parmesan cheese, finely grated 10 grams fresh chives, finely chopped   Directions Make the ragù: Put 4 tablespoons of the oil into a large sauté pan on a medium heat with the onion, garlic, cherry tomatoes, and fine salt. Fry, stirring often, for 8 to 10 minutes, or until the onions are soft and golden and the tomatoes have broken down. Increase the heat to high, add the chopped prawns and fry for another 8 minutes, stirring every now and then, until the prawn mince has taken on some color. Add the habanero, tomato purée/paste, miso, and pepper. Continue to fry for 3 minutes, stirring every now and then. Turn the heat down if the mixture starts to catch or burn. Pour over the wine and let it bubble away for 30 seconds. Add the stock (or water) and the remaining 2 tablespoons of oil, bring to a simmer, then reduce the heat to medium-low and simmer gently for about 18 to 20 minutes. Remove the habanero, squeezing it into the sauce first if you like heat. Meanwhile, put all the ingredients for the habanero oil into a small saucepan and place on a medium heat. Mix well and heat until gently bubbling, about 1½ minutes. Remove from the heat and set aside. Once cool, transfer to a clean jar (you’ll only need a couple of tablespoons for this recipe). Heat the oven to 395°F/200°C. To assemble the lasagna, cover the bottom of a small baking dish (about 8x8-inch square, or 20x20-centimeter) with the pasta sheets, then spread over ⅕ of the ragù. Follow with ⅕ each of the cream, Parmesan and chives. Continue layering in the same way until you’ve used up all the ingredients. Drizzle over ½ tablespoon of the habanero oil, cover tightly with foil and bake for 20 minutes. Increase the oven heat to 485°F/250°C, remove the foil and bake for another 12 minutes, or until the edges are crisp and the