Hair and style

The GuardianNigel Slater's Eat exclusive recipes: Part 3The GuardianMix 50g plain flour in a bowl with a teaspoon of dried chilli flakes and a grinding of black pepper. Pour 4 tablespoons of Thai or Vietnamese fish sauce into a bowl, stir in a pinch of sugar – no more – then add 400g large, raw peeled prawns (fresh are ...