Cup and sauce prawn, fennel and paprika

Ingredients

• 1 x fennel bulb, thinly sliced and chopped into small pieces which can easily be eaten with a teaspoon. Reserve a couple of fronds for garnish
• smoked salt
• 2 tbsp pink martini
• 2 medium cloves garlic, crushed with the smoked salt
• 2 knobs of butter – about 30g
• slosh of olive oil (about one tbsp)
• 75g ideally uncooked, but you can get away with cooked, king prawns, shelled
• ½ teasp Spanish sweet smoked paprika

Instructions

1. Mix the fennel, the pink martini and the butter and divide between two attractive cups (or ramekins).
2. Put into microwave on 700W for two minutes.
3. Meanwhile fry the garlic gently in a little olive oil.
4. Add the prawns and the paprika.
5. Stir the contents of the two cups, and zap them in the microwave another two minutes.
6. Take the prawn/garlic mixture off the heat once they are hot (if you cook them too much they get tough).
7. Top the fennel with the fried prawns and a sprinkling more of paprika, top with the fennel fronds and serve with saucers whether using cups or ramekins.