King Prawn and Samphire Bisque.

Remove the heads and shells from the prawns - leave the shell on one prawn per portion you are making.

De-vein the prawns and put to one side.

In a sauce pan fry the prawn heads and shells in a glug of olive oil with the stalks and 3/4 of the leaves from a small bunch of parsley, a bay leaf, a sprinkle of crushed fennel seeds, a stick of chopped celery, a couple of chopped spring onions, a chopped clove or two of garlic and a good grind of sea salt until they are coloured on both sides.

Add a glug of white wine and burn off the alcohol then add water and bring to a boil - turn to a simmer and cook for 5-10mins.

Pour the contents of the saucepan into a blender and blitz - then blitz again!

Pour into a sieve over the cleaned saucepan and allow the liquid to drain through. 

Press the contents of the sieve with the back of a wooden spoon to get as much liquid and flavour into the bisque as possible and then warm through to reconstitute.

In a separate saucepan warm a little oil and add a little finely chopped celery, a finely chopped spring onion - when softened add the prawns, season and cook on both sides until turned pink then sprinkle with a little paprika.

Add the samphire cook on for a minute or so then add the bisque and warm through.

Serve with a sprinkling of the reserved chopped parsley leaves.