Garlic Butter Prawns with Green Beans, Carrots and Rice

1. Cook basmati rice per packet instructions.

2. Peel and cut carrots into batons. Blanch in boiling salted water 4 mins. Add green beans in the last 2 mins. Drain.

3. Mince the garlic. Heat butter in a large frying pan over medium-high heat. Add garlic and chilli flakes, cook 30 secs until fragrant.

4. Add the prawns and fry 2–3 mins per side until pink and cooked through. Add a splash of white wine or stock, squeeze of lemon and the zest. Toss everything together.

5. Add the blanched veg to the pan and toss to coat in the butter sauce.

6. Serve over rice, scattered with fresh parsley.