This is a variation on a puttanesca sauce (meaning 'whore' in Italian I'm told...) with prawns. I don't put garlic in, as I tend to have it as a solo lunch. But if you're sharing it, then whack a load in.
And, as a special Brucie bonus, you get a pudding today too. I'm spoiling you, I know. They're called "f*ck me" oranges, as when I first created this for the boyfriend his comment was "f*ck me they're tasty". I also like to think you could very easily seduce someone with the perfumey honeyed gorgeous spiciness here!
325g baby plum (or cherry) tomatoes
1-2 red chilli (to taste)
Handful of basil.
Eight black olives
1 tsp capers.
Rocket to serve.
Place toms in roasting dish and cook at 180 for about 20 mins. These need to be baby/cherry toms as we're going to include the skins, and larger tomatoes leave nasty stringy bits - baby toms have softer skin.
Once roasted, whizz with chopped red chilli and basil to make a sauce. Place sauce in a pan with prawns, olives and capers and heat through. Season with black pepper. Serve with rocket on the side.
I can happily devour this for a lunch on its own. Add some good bread, rice, pasta, or even quinoa if you must (eurgh...)and it will do two for lunch easily. The sizes of toms and prawns just happen to match the sizes they sell in Tesco, so don't worry about being precise!
"F*ck me" oranges
2 blood oranges
6 - 8 cardamom pods
1 tsp honey
1 tsp rosewater
Peel and slice oranges thinly and lay on a plate.
Crush the black bits inside the cardamom in a pestle and mortar (a rolling pin and bowl work too....), add honey and rosewater. Spoon dressing over oranges.
If you can, leave this at room temperature for an hour or so to let everything infuse together.
You might not need to use all the dressing - I like the strong taste of cardamom and rose, but for some people it's a bit like perfume so see what you think.
The dressing is also fab with watermelon, papaya (add lime juice too) or mango (leave out the honey).