PRAWN AND PEAS IN A TARRAGON SAUCE

TO MAKE 1 PORTION

A handful of peeled prawns

Salt and pepper

A few asparagus spears, roughly chopped A handful of frozen peas A big glug of single cream A pinch of dried or fresh tarragon ½ a lemon

Olive oil

Season the prawns with salt and pepper, then pan-fry them with the asparagus and peas in a splash of olive oil over a medium heat. After about 3-4 minutes, once the peas have defrosted and the asparagus is cooked, add the cream and tarragon. Simmer for another couple of minutes, serve with a squeeze of lemon then slice the remainder of the lemon to garnish.