Prawn Galette in chilli and pecorino

Prep everything first: chop the aromatics, measure the chilli and pecorino 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. Fry until deeply crisp and golden, then drain on paper and season straight away.

Stir in the calabrian chilli and the rest of the chilli and pecorino flavours, letting them cook out for a minute until fragrant.

Add the asparagus along with a splash of stock or water, then cook briskly 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.

Finish with the topping and serve while hot.