Prawns with Saffron

This makes a quick and easy supper or if you keep prawns in your freezer, a good stand by. Make sure you thoroughly defrost the prawns first.

Serves two

Saffron strands
25g unsalted butter
300g prawns (cooked)
150g crème fraîche

1. Soak a pinch of saffron strands in some warm water for a few minutes.

2. Melt the butter in a frying pan and add prawns. Stir for a few minutes and then add the saffron strands.

3. Cook over a medium heat for two minutes, allowing the prawns to heat through. Pour in the crème fraîche and cook for a further five minutes, stirring all the time.

Serve with rice and roasted fennel. (Cut the fennel bulb into quarters, pour over olive oil, some lemon juice and season. Cook in hot oven for about 30 minutes.)