Whole prawns offer good value for money because the shells and heads can be used to make stocks and fish soups.

Large 'raw' prawns are best de-veined before cooking. To do this, peel away the shell, then cut along the back with a small sharp knife and pull out the dark thread.

There are innumerable culinary uses: prawns are a favourite of Asian cooking, used in all manner of spiced dishes as well as stir-fries and pasta sauces. Plain-boiled prawns make terrific sandwiches and salads, while raw prawns are exceptionally good for barbecuing and grilling.

Fresh shellfish are best eaten on the day of purchase, but if necessary, store covered with seaweed or a damp cloth in the bottom of the fridge for up to three days.

Frozen prawns should be kept in the freezer and consumed within three months of purchase.