Prawns with Cannelloni Beans, Tomato, Chilli, Lemon and Parsley

This is what food is about for me.

Simple, (in this case figure-friendly) flavours which bounce off and balance each other; food that makes you happy, leaves you feeling fantastic about eating it.

This was a simple dinner I whipped up the Sunday after my Post-PAS party. Having eaten so much food that weekend, I really craved something fresh and simple. No butter. No cheese (this may be the only occasion you hear me say that!). Just simple, honest, punchy flavours.

And it delivered.

With the combination of a tomato, chilli, lemon, garlic and parsley, and excellent quality extra virgin (I used the last of a bottle of Moon Over Martinborough, which I was very sad to see go) this is truly a classic combination. But remember to keep to flavours light, or they could overpower the sweet prawns.

Prawns with Cannelloni Beans, Chilli, Lemon and Parsley (Serves 4)

2 cans cannelloni beans, drained and rinsed

500g Prawns, with tails intact

2 cloves garlic, finely sliced

1 small, hot red chilli, seeds removed and finely sliced

1 big ripe tomato, diced

Zest of 1 lemon

A small bunch of parsley, roughly chopped

Put the beans in a pan with a generous glug of your best quality extra virgin olive oil (don't scrimp on the quality of the olive oil here. This is where the flavour of your beans is coming from). Warm gently (don't fry them!), season with salt and pepper, and keep warm until the rest is cooked.

Put a glug of oil (don't use your best quality olive oil here!) in a pan and bring to a medium heat. Add the garlic and chilli, and let this cook for a 30 seconds or so, until it is wonderfully fragrant. Add the prawns and fry until just cooked. It's ok if you don't get them crispy and brown - they'd probably end up overcooked if you did! Remove the prawns from the pan with a slotted spoon, and set aside.

Add the tomatoes to the pan and fry with the remaining garlic and chilli for a minute or two until the pieces start to break down. Add the prawns back to the pan along with the lemon and parsley. Stir to combine and take off the heat.

Taste the prawns and season with salt and pepper as necessary.

Serve spooned over the warm beans.