Preheat the oven to 65 degrees Celsius. Thinly slice the blood orange and lime, to a thickness of 3-4mm, and then lay out on a wire rack.

Bake for 3-4 hours, turning every 1-2 hours, until the slices have shrunk and dried out. We found that the lime was ready after about 3 hours and the orange after 3.5. Remove and allow to cool.

Combine all ingredients in a food processor, blending for 1 minute. Remove and knead for a further 10 minutes, before resting in an airtight container for half an hour, away from heat and direct sunlight.

Marinate the prawns with all other filling ingredients except the olive oil for one hour, refrigerated.

Chop the dough in half, and roll through a pasta machine at the widest setting a few times, folding over itself in between passes. Step through to a medium-thin setting of 6.

Cut the dough into squares of approximately 10cm, curving the edges inwards slightly to give the finished sacchettoni a little more interest, and place a large grape-sized ball of filling into the centre of each.

Gather the dough square together around the filling, ensuring that no air is trapped, and pinch together to seal. Rest the sacchettoni on lightly floured baking paper as you prepare the rest of the meal.

To plate, coat the rim of a large glass with molasses, and use it to stamp circles onto the plate. Sprinkle circles with salt flakes and lime zest. Tip and gently shake the plate to remove any excess.

Bring a large pot of water to a vigorous boil. Add the pippies and boil for 2-3 minutes until they've all opened up. Drain, retaining the water and discarding any that don't open. Use the remaining water to cook the sacchettoni until al dente. Drain, and then gently toss both the sacchettoni and pippies in 1 tbsp of the oil to coat.

Stand the sacchettoni upright, adding the pippies and small mounds of seaweed to the plate, and then arrange the dried blood orange and lime slices amongst them.