Lemon prawns

You can still enjoy shellfish while managing your cholesterol – and this light stir-fry combines them with fibre-rich beans, leeks and stanol spread. Serve these fragrant, lemony prawns at lunch with brown rice to increase the fibre count.

SERVES 2

2.5cm piece fresh ginger, peeled and grated

1⁄2 red chilli, deseeded and chopped 1 clove garlic, sliced Juice of 1 lemon 60g stanol spread 2 leeks, trimmed and sliced 200g cooked tiger prawns 200g tinned cannellini beans, rinsed and drained

Small handful chopped coriander (optional)

Salt and freshly ground black pepper Using a small grinder, processor or pestle and mortar, make a paste with the ginger, chilli, garlic and lemon juice. Warm the stanol spread in a pan over a medium heat, add the leeks and cook for 3–5 minutes until soft. Tip in the ginger-chilli paste and sauté for a couple of minutes. Add the prawns and beans and cook for 2 minutes until heated through. Season to taste and then scatter with the chopped coriander (if using) before serving.