Cajun Prawns

Meanwhile, halve, peel and thinly slice the red onion. Halve the pepper and discard the core and seeds. Slice into thin strips. Zest and halve the lime. Peel and grate the garlic (or use a garlic press). Put the prawns in a small bowl along with the remaining Cajun spice and lime zest, mix and set aside to marinate. Drain and rinse the cannellini beans in a sieve.

Put the sliced pepper and onion on a baking tray. Drizzle over some oil, season with salt and pepper, toss together, then spread in a single layer. Roast on the middle shelf of your oven until the onion has softened and the pepper is starting to char, 10-12 mins. Meanwhile, in a small bowl combine the mayo and half of the lime juice. Mix well to form a pourable consistency. Add a bit more lime juice if needed.

Once the onion and pepper are cooked, heat a splash of oil in a frying pan over a medium-high heat. When hot, add the roasted pepper and onion along with the garlic and cook for 1 minute. Add the tomato puree, water, sugar (see ingredients for both amounts) and veg stock powder. Stir in the beans and simmer until thickened, 3-5 mins. Season to taste with salt and pepper, then remove from the heat.

Meanwhile, heat a splash of oil in a large frying pan over high heat. When hot, add the prawns, season with salt and pepper and stir-fry until cooked through, 3-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.