Prawn, leek and bean stew

1Heat 2 tbsp of olive oil (4 tbsp) in a large saucepan and add the 2 leeks (2) (outer leaves and bases removed). Sauté for 4-5 minutes, stirring from time to time. Add the 3 sliced garlic cloves (3) and some seasoning, then cook for 2 minutes more, or until the leeks (2) are tender.

2Add the 700ml of chicken stock (700 ml), 400g of cannellini beans, 3 sprigs of thyme (3 sprigs) and lemon zest from ½ a lemon, and season. You can leave the soup now until just before you want to serve it.

3Spread the 230g of king prawns out on a clean tea towel. Blot with kitchen paper to dry (they’ll become golden when you cook them if they’re dry).

4Gently reheat the soup while you cook the prawns. Heat 2 tbsp of olive oil (4 tbsp) in a large frying pan and cook the prawns over a high heat until pink – about 1-2 minutes. Season and add the lemon juice, and the parsley if using.

5Toast the 4-8 slices of ciabatta (4-8), then drizzle each piece with some extra-virgin olive oil (4 tbsp). Halve the whole garlic clove and rub the cut sides over the toast. Serve the soup with the prawns on top and the garlic toasts.