For the pesto (makes enough for 4 servings)

• 1 generous tablespoon of Yuzu Kosho
• 100ml of fruity olive oil
• large handful of pine nuts
• 2 cloves of garlic
• juice of half a lemon

For the shiso olive oil (makes enough for several servings)

• 5 shiso leaves
• 100ml olive oil
• tablespoon of water
• juice of half a lemon
• salt and pepper, to taste

To make the dish pictured (serves 1)

• Tagliolini (or your favourite "long" pasta)
• 4 cherry tomatoes, sliced
• 2 king prawns
• a splash of white wine
• a handful of fresh basil, chopped