Prawn buzara

Heat 2 tbsp of the olive oil in a saucepan over a medium heat. Fry the onion for 8 mins until starting to soften, then add the garlic, tomato purée, chilli flakes, paprika, saffron, parsley stalks and tomatoes and fry for 30 secs until fragrant.

Pour in the white wine and 50ml water, put the lid on and simmer for 10 mins. Add the breadcrumbs and stir until slightly thickened.

Meanwhile, heat the remaining olive oil in a large frying pan over a high heat and fry the prawns for 3 mins, turning occasionally (you may have to do this in batches). Stir the prawns into the sauce and cook for another 2 mins, adding a splash of water to loosen if needed. Mix in the parsley leaves and a squeeze of lemon juice.

Toss the salad ingredients together, including the Florette Classic Crispy, and serve the prawns with the salad on the side and crusty bread for dunking.