Roasted Prawn Grain Bowl

Prep everything first: chop the aromatics, measure the coconut and thyme 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. Roast in the hot oven, turning halfway, until golden at the edges and tender.

Stir in the scotch bonnet and the rest of the coconut and thyme flavours, letting them cook out for a minute until fragrant.

Add the leek 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.