King Prawns in Herb Broth

Rinse all kitchen herbs, pluck, dry well and chop in a universal chopper. Bring the white wine, clear soup, juice of one lemon, pepper, salt, bay leaf and the quartered onion to the boil on 3 or possibly on automatic heat 12.

Rinse the king prawns, remove the shell (maybe pull out the casings) and add to the broth form with the herbs.

Stew the crab tails in the broth with the lid on for 15 to 20 min to 0, then remove from the heat and cool in the broth. Rinse the watercress leaves, cut them from the stems with scissors and blend them together with lime juice, mustard and oil with a hand blender. Fold in Parmesan cheese and crème fraîche. Season puree with salt, pepper and sugar.

Roast the pine nuts in a frying pan without fat on 3 or automatic heat 12 until golden brown. Serve the drained king prawns with the watercress puree, pine nuts and lime wedges. Serve with crusty metre bread and watercress salad.

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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