Season with salt to taste. Method 1 Cook the pasta in boiling salted water for 1 minute less than the pack instructions.

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Stir in the prawns and continue to cook for a further 2 minutes or until the prawns have turned pink.

Prawn courgette. Add the prawns to the courgette. Season with pepper the feta will provide enough salt. Heat the oil in a frying pan and fry the courgette for 4-5 mins then stir through the garlic and chilli.

Bring 600ml water to the boil. While prawns are the main ingredient courgette ribbons fresh avocado lettuce watercress and fresh herbs make up the rest of this salad - but the star of the show is the. Click here to see the full programme.

Add the courgette and stir-fry for 23 minutes or until softened. 12 raw prawns Sea salt. In the meantime set a large saucepan full of water to boil on another hob.

Cook the tagliatelle following pack instructions. Add the prawns and continue cooking for 3 to 4 minutes. Stir in the prawns cayenne and lemon zest and juice.

Heat a frying pan and add a couple of sprays of the rapeseed oil and add the onion. Gently sweat the garlic anchovies and courgettes over a low heat for about 8 to 10 minutes stirring frequently. Peel and chop finely the shallot and carrot courgette and tomato.

Indian Cookery legend Madhur Jaffrey demonstrates how to make Indian Prawns with Courgettes. Drain reserving some of the cooking water. Halve the cherry tomatoes and add to the pan together with the roughly-torn basil.

Bring a large pan of salted water to the boil and cook the pasta for 8-10 minutes or according to packet instructions. Add the oil to a frying pan and fry the onion peas garlic and courgettes for about 5 minutes until the onions are soft. 3 Add the rice and the onions and stir gently until coated with the oil.

Method Finely crumble the feta into a large bowl then stir in the lemon zest and juice crème fraîche olive oil rocket and prawns. Add cream Parmesan and lemon juice and cook until slightly. Return prawns to pan then stir in reserved courgette tomatoes and garlic and cook until fragrant 1 minute more.

Cook for a further 3-4 minutes until the courgette has started to soften. Add the king prawns and cook for 1-2 minutes until they just start to turn pink then add 3 tablespoons of water and the tomato puree. 2 Meanwhile heat the oil in a frying pan add the prawns and garlic and fry on a high heat for 1 minute.

Cook for 1 minute before adding the diced courgettes. Add the grated courgette and fry for another 2-3 minutes until the prawns are cooked through. De-vein the prawns and place on kitchen paper to dry.

Meanwhile heat the oil in a large frying pan and add the courgettes and garlic stirring gently over a medium heat for at least 5 minutes until soft. Heat the olive oil in a heavy bottomed pan and add the shallot and carrot. Leave to infuse for 30 minutes.

Put in enough of the simmering stock to just cover the rice. Add the Seagreens cover and turn the heat off.

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