Buttery garlic prawns with a pea and spinach mash

Defrost the prawns. Slice the vegetables and herbs.

Cook the peas in boiling water for a few minutes, drain them well and throw them into a blender with the chopped spinach & pesto then season well. Whizz together and then place back in the pot to stay warm.

Melt half the butter in a large wok and add the shallots, cook on a low heat for 4 minutes until soft, add the chopped garlic and the wine. Simmer for about 3 minutes. Add the rest of the butter, the prawns, lemon zest & chilli flakes.

Cook the prawns for a few minutes flipping them halfway. Add the parsley & a good squeeze of lemon juice and stir it all around.

Serve the prawns over the mash and pour over the buttery goodness