Our tested Baked Prawn Cake: provencal, generous, and balanced with cream and nutmeg. Serves 4 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the cream and nutmeg elements, and pat the prawn dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the prawn. Transfer to the oven and bake until set, bubbling and golden on top.
Stir in the shallots and the rest of the cream and nutmeg flavours, letting them cook out for a minute until fragrant.
Add the courgette along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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