Prawns with garlic, almonds and cauliflower purée

Method

1. Put the cauliflower into a saucepan, along with the 125g butter. Cover with milk and season with salt, pepper and nutmeg. Simmer until the cauliflower is well cooked.

2. Strain and purée the cauliflower in a blender with enough of the poaching liquid to make a smooth, thick consistency. Check the seasoning and keep warm.

3. Cut the prawns in half lengthways and remove the dark vein. Season with salt and pepper.

4. Heat a splash of clarified butter in a frying pan and sauté the prawns briskly until almost cooked. Add the remaining knob of butter and when foaming add the garlic. Cook for 20 seconds and add the almonds.

5. Stir in the parsley, followed by lemon juice to taste. Remove from the heat.

6. Spoon a dollop of purée into the middle of each plate, arrange the prawns on top, spoon over the buttery juices and serve.