Rustic Prawn Broth with saffron

Prep everything first: chop the aromatics, measure the saffron 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 saffron and the rest of the saffron 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.