Provençal King Prawns With Blistered Tomatoes, Rice & Garlicky Butter

Preheat the grill to high and boil a kettle

Melt 20g [30g] [40g] butter in a pot with a lid over a medium heat, once melted, add your white long grain rice and cook for 1 min, stirring to coat the grains in the oil

Add 225ml [300ml] [450ml] cold water and bring to the boil over a high heat, then once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked, once done, remove from the heat and set aside (lid on) to steam until serving

While the rice is cooking, add your cherry tomatoes to a tin foil-lined baking tray with a drizzle of vegetable oil and a generous pinch of sugar and give everything a good mix up

Scrunch the edges of the foil around the tomatoes, leaving the top exposed

Tip: Crowd the tomatoes together for the best blistering!

Put the tray under the grill for 15-18 min or until blistered – these are your blistered tomatoes

Meanwhile, peel and finely dice your shallot[s]

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the diced shallot and cook for 3-4 min or until softened

Once the shallot has softened, add most of the chopped garlic (save the rest for later!) with your herbs de Provence and tomato paste and cook for 1-2 min or until fragrant

Once fragrant, add 1 tsp [1 1/2 tsp] [2 tsp] flour and cook for 1-2 min, then add 200ml [260ml] [340ml] boiled water to the pan with your red wine stock paste and vegetable stock mix

Season with a pinch of small pinch of salt and a generous pinch of pepper and cook for 5-6 min or until the sauce has thickened slightly

While the sauce is thickening, chop your parsley finely, including the stalks (save some whole leaves for garnish!)

Wash your salad, then pat dry with kitchen paper

Once the sauce has thickened slightly, drain and add your king prawns to the pan and cook, covered, for 4-5 min or until the prawns are cooked through – these are your Provençal prawns

While the prawns are cooking, add the remaining chopped garlic and half the chopped parsley (you'll use the rest later!) to a small heat-proof bowl with a knob of butter

Put the bowl in the microwave for 1-2 min or until the butter is melted and the garlic is crispy – this is your garlicky herb butter

Once the prawns are cooked and the tomatoes have blistered, add the blistered tomatoes to the pan and gently mix it all together – this is your Provençal prawns with blistered tomatoes

Stir the remaining chopped parsley through the cooked buttery rice