“Bees’ll buzz, kids’ll blow dandelion fuzz
And I’ll be doing whatever snow does
A drink in my hand, my snow up against the burning sand
Prob’ly getting gorgeously tanned
Yes SUMMER!! And I’ve actually been humming that snowman song from Frozen all day. Last year I wrote a summer bucket list of things to do. This year we wrote it together and Lexie’s contributions made me so happy. Running through fountains, having picnics, eating ice cream and going on holiday were all on her list.
Here is a dish I make all year round but I especially love it in summer followed by nothing more than a bowl full of cherries (I’m channelling Nigel Slater there). I think it’s originally from Gwyneth Paltrow’s cook book and you can get the giant butter beans from Brindisa, Ocado or any big M&S. It’s especially lovely as a lunch for one with sleeping or absent children!
You must save the prawn heads to make as a stock which is fantastic for making a paella style seafood rice (recipe to follow).
Prawns with giant butterbeans
- about 3 or 4 prawns per person
- 1 jar of giant butterbeans per 2 people
- 1 bunch watercress salad
- 2 lemons
- olive oil
- 1 clove minced garlic
- salt and pepper
Start by marinating the beans. Rinse and drain them and put in a bowl with a generous drizzle of olive oil, the minced garlic, salt and pepper to taste and a good squeeze of lemon.
Also marinate the prawns in olive oil, salt and a squeeze of lemon. Then heat a pan so it’s very hot and chuck the prawns on. It’s good if they colour but do check and reduce the heat so they don’t burn. I seem to set off our fire alarm every time I fry prawns. They should take roughly 3 mins per side to cook.
Once the prawns are done place on top of the butterbeans and serve with watercress salad and a slice of lemon.