- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 red onion, chopped
- 1 large fennel bulb, quartered, sliced and leafy tops reserved
Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…
- 395g/14oz can cherry tomatoes
- 200g large cooked, peeled prawns
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- handful black or green olives
Heat the oil in a large pan. Add the onion and fennel and cook for 5 mins, stirring every so often. Add the tomatoes and seasoning, then bring to the boil. Cover and cook on a low heat for 10 mins until the fennel is tender, then stir in the prawns and warm through. Serve scattered with olives and the reserved fennel tops, roughly chopped.
If you prefer to use uncooked frozen prawns, defrost thoroughly, then pat dry with kitchen paper. Stir into the ragout, then cover and cook for 3-4 mins until the prawns have turned evenly pink.