Sun-baked Prawn Grain Bowl with sherry and almond

Prep everything first: chop the aromatics, measure the sherry and almond 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 manchego and the rest of the sherry and almond flavours, letting them cook out for a minute until fragrant.

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