It’s very rare that I just cook meat and fish without mixing it with other elements to make a substantial dish. Far too often my head and the cost of food over rules what I would actually love to cook for dinner. However, last weekend our plans away were cancelled and we ended up staying in Bristol, which was so welcome. We therefore decided to treat ourselves to these amazing prawns for a starter on Saturday night. The fish monger sold these as the Rolls Royce of Prawns, and I’m not going to lie, there were meatier and tastier than I have had in any restaurant. Also because we cooked them shell on, it meant that you don’t over power the flavour of the prawns and are left with the most delicious juices to mop up with some chunky fresh bread. If you are aiming to impress with a starter…
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