Prawn, fennel, almond

Recently, this blog has taught me that I eat lots of 1) eggs and 2) warm salad. The first is me avoiding meat in a combined attempt to be frugal and save the planet; the second is down to laziness and anxiety. Having only one dish to put together is so much easier than trying to get three different things all ready at the same time, timing being a particular kitchen weakness of mine.

Tonight’s combo – after the sad last-minute cancellation of a trip to my favourite restaurant –  sounds strange, but was inspired by a revelatorily(?) brilliant Allegra McEvedy pasta recipe in the Guardian last year: linguini with prawns, almonds and tomato. I think, frankly, that the tomatoes in my dinner were an ingredient too far, but otherwise, I’m feeling quite smug about this one.



Slice a garlic clove thinly, cut half a thumb of ginger into matchsticks and finely chop some green chilli. Heat oil in a frying pan and sweat all three for a few minutes. Meanwhile, cut a bulb of fennel in half and then into thin wedges, then add to the pan. Cook on a low heat until just tender. Spread a handful of flaked almonds on a baking tray and toast in the oven until lightly golden. Add raw, peeled, deveined prawns to the frying pan, squeeze in the juice of half a lime, season with salt, and partially cover with a lid to steam cook the prawns. Once they turn pink, remove the pan from the heat and stir in the almonds and a scattering of fennel fronds.


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