By Tim Jones
One Large Onion
Six Large White Close Cup Mushrooms
One Small Broccoli Head
250g Peeled King Prawns
0ne 400g Standard Tin of Plum Tomatoes
200g Basmati Rice
One Cube/Pot of Fish Stock
Salt, Pepper, Garlic powder, Tarragon and Coriander to flavour
Roughly slice onions and mushrooms and gently sweat in a pan with enough garlic and olive oil to prevent them burning. Add juice of tomatoes and melt in the stock. Add tomatoes roughly chopped then mix in the Brandy.
Season with salt, pepper, garlic, tarragon and coriander, then add the broccoli cut into small florets and simmer for six minutes. Stir and add prawns. Simmer for a further four minutes.
The rice should be boiled and drained at the same time.
Serve together in a bowl with fresh chopped coriander sprinkled on top.
We're adding more recipes - check back soon for updates.