WHOLE BAGUETTE WITH KING PRAWNS, MINTED CABBAGE AND CRISPY PANCETTA

Preparation time 15 mins Cooking time 5 mins Serves 4-6

250g flat pancetta, cut

into long thin batons

½ white wombok or cabbage,

very finely shredded

3 handfuls mint leaves,

finely sliced

50ml extra virgin olive oil Juice of 1 lemon, plus

extra to drizzle

Sea-salt flakes and freshly ground

black pepper, to season 2 long thin baguettes

100g salted butter, at

room temperature

4 green shallots, sliced on angle 2 handfuls watercress

2 Tbsp ground sumac

12 king prawns, cooked, peeled and split in half lengthways, tails on (optional)

STEP 1 Preheat a large frying pan over medium-high heat, add pancetta and cook until brown and crisp. Drain on paper towel and set aside to cool. Put cabbage and mint in a large bowl, toss. Add oil and juice, season and toss again. STEP 2 Slice baguettes down the middle, off-centre, and spread generously with butter, then season. Fill with dressed cabbage, shallots and watercress. Put sumac in a small bowl. Dip end of each prawn in sumac and lay down the length of baguettes. Drizzle lemon juice over prawns. Serve scattered with crispy pancetta.