Fragrant Prawn Skillet with preserved lemon and olive

Prep everything first: chop the aromatics, measure the preserved lemon and olive 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. Stir-fry over the highest heat, keeping everything moving, until just cooked and glossy.

Stir in the dried apricots and the rest of the preserved lemon and olive flavours, letting them cook out for a minute until fragrant.

Add the spinach along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.