Croatian Buzara

1. Put 2 tbsp oil into a saucepan over a medium heat, add in the onions and fry for 8 mins until starting to soften. Add in the garlic, tomato puree, chilli flakes, paprika, saffron, parsley stalks and tomatoes and fry for 30 seconds until fragrant.

2. Add in the white wine and 50ml water. Put a lid on and simmer for 10 mins. Add in the breadcrumbs and stir until it’s thickened slightly.

3. Meanwhile, put 1 tbsp oil into a large frying pan over a high heat. Once hot, add in the prawns and fry for 3 minutes, turning occasionally, you may have to do this in batches. Add the prawns into the sauce, toss so they’re coated and cook for 2 minutes, adding a splash of water to loosen if needed. Finish by stirring in a handful of parsley and a squeeze of lemon.

4. For the salad, toss the Florette leaves with the lemon, parsley and oil and serve on the side of the prawns with crusty bread to dunk.