To make the butter sauce, put the prawn shells in a pan with 300ml/10fl oz. Bring to a boil and cook until the liquid has reduced by half, then strain. Heat a frying pan with the oil, ...

This easy jambalaya requires very minimal prep. Simply pop all the ingredients into your slow cooker and let it do the work.

Directions. Melt the butter in a large pan over medium heat. Stir in the garlic and cook for 2min. Add the wine, increase ...

Ingredients 200g linguine. Two to three garlic cloves, finely chopped. 50g butter. 175g raw shelled king prawns, de-veined and split in half lengthways ...

Ingredients. 200g linguine; Two to three garlic cloves, finely chopped; 50g butter; 175g raw shelled king prawns, de-veined and split in half lengthways ...

Instructions. Peel the prawns and add the shells to the vegetable stock in a large saucepan, reserving a couple of heads for the butter. Simmer the stock for about 10 minutes.

Ingredients. 200g linguine; Two to three garlic cloves, finely chopped; 50g butter; 175g raw shelled king prawns, de-veined and split in half lengthways ...

Chef Rohit Sangawan discovered cocoa butter five years ago when he ordered a steak at a French restaurant in Europe. “The meat had a rustic taste. So I went to ...

Serve mash alongside a pair of prawn cakes, drizzled with caper butter. DM. Tony Jackman is Galliova Food Writer 2023, jointly with TGIFood columnist Anna Trapido. Order his book, foodSTUFF, here.