Tangy Caraway King Prawns

This vibrant dish is a slimmer's dream. It's packed full of flavour - the caraway and fresh coriander give it a very distinctive taste that will stick in the memory. If you want something more substantial, you could add some cooked spaghetti or linguine when you stir in the prawns.

Serves 2

Ingredients:

1 tsp olive oil

1 large garlic clove, crushed

1 tsp caraway seeds

1 tsp dried chilli flakes

1 green pepper, finely diced

400g can of chopped tomatoes

1 tsp tomato puree

215g raw king prawns

1 tbsp fresh coriander, torn

Salt and pepper

Optional: 100g spaghetti or linguine

Method:

Firstly, cook your prawns by bringing a pan of lightly salted water to the boil, adding the prawns and reduce the temperature to medium. The prawns will turn pink and most will start to float when cooked (not all though). Don't let them curl up too tightly or they will be tough! Stop them from continuing to cook by draining and rinsing them under cold water. Score them all a few times on each side with a sharp knife, just using the weight of the knife as you run the blade across them. This will give them more flavour when they take on the sauce. Set aside the prawns until the end.

If you are adding pasta, cook this according to the pack minus 1 minute, rinse under cold water and set aside until the end.

Brush a medium sized saucepan with the oil and bring to a low heat. Gently fry the garlic for a couple of minutes, then add the caraway seeds and chilli flakes, stir and fry for a further minute.

Increase the heat, stir in the green pepper and fry for another minute before adding the tomatoes and puree, salt and plenty of freshly cracked black pepper. Bring to the boil, then reduce to a simmer for 15 minutes, or until the sauce has thickened and the peppers softened.

Stir in the prawns (and pasta, if using) and heat gently for 2 more minutes, stirring to make sure that they are well coated with sauce. Serve in bowls with some fresh coriander scattered atop.