Serves 4

1 tbsp rapeseed oil
Knob of butter
1 bay leaf
1 onion, thinly sliced
2 jalapeño peppers, deseeded and very thinly sliced
4 garlic cloves, crushed
Salt and black pepper
500g raw prawns, peeled and deveined
3 medium tomatoes, diced
8 green olives, pitted and thinly sliced (optional)

To serve:
Crusty bread
1 lime, cut into wedges

1. Heat the oil and butter together in a large nonstick pan over a medium heat. Add the bay leaf and cook for one minute. Add the onion, jalapeños and garlic and season with salt and pepper. Cook for three minutes, stirring, until softened.
2. Add the prawns, then cover and cook for 3-4 minutes until pink and just cooked through. Stir in the tomatoes and olives.
3. Bring to a simmer, then reduce the heat to medium-low. Cover again and cook for 2-3 minutes longer until the tomatoes are almost broken down. Discard the bay leaf. Serve with crusty bread and some lime wedges for squeezing over.

Per serving: 255kcals, 10.1g fat (3g saturated), 10.5g carbs, 3.9g sugars, 30.1g protein, 2.5g fibre, 0.704g sodium