Ingredients

For soup

400g prawn heads and shells.

3 carrots, washed and diced,

3 celery sticks, washed and diced.

1 leak, washed and sliced

2 tbs tomato paste

2tsp harrissa

200ml of white wine

3 bay leaves

1000ml water

2tbs cornflour

for roasted cauliflower

1 cauliflower broken down into small florets

for buttered leaks

1 leak, washed and Finley sliced

68g unsalted butter

Garnish

1/2 bunch chopped coriander

Prawn soup, roasted cauliflower and buttered leaks

Method

1, Wash all of the vegetables and prepare them by dicing the carrots, celery sticks and 1 leak. place these in a bowl for later.

2, Break down the cauliflower into small florets and place them in a small baking tray with oil and salt. place to the side for later.

3, Take your leak for the buttered leaks and slice once length ways then finely slice the whole leak and place to the side for later.

4, Pre heat a large pot ( stewing pot if possible) then drizzle a small amount of vegetable oil on the base, add your prawn heads and shells and fry on high heat. You want to achieve a small amount of even colour across both heads and shells.

5, Turn the heat down and remove your shells and heads into a separate bowl, Add more oil to your pan and then place your vegetables inside. fry your vegetable achieving a caramel colour.

6, Add your tomato paste and harissa and fry for 1 minute stirring constantly

7, place your shells back into your pan, making sure to tip any remaining juices as well. Deglaze the pan with the white wine, making sure to scrape the bottom of the pan. Crush the prawn heads and shells with a wooden spoon.

8, Add your water and mix well, then add your bay leaves. Cover and leave to simmer for 1 hour

9, Strain your soup through a fine sieve and place back on the heat and reduce by 1/4 with the lid off

10, Pre heat your oven to 180 degrees celsius and then roast your cauliflower for 15 minutes until tender

11, For your buttered leaks, pre heat a medium pan and place your leaks inside with 68g of unsalted butter and cook on a low heat for 12 minutes. Season with salt and black pepper

12, Once your soup has reduced, try a small amount and season with salt and fresh black pepper to your liking.

To serve

Place some leaks in the middle of your bowl and a few cauliflower florets on top, In a tower formation. Pour your soup around the edge until in reaches the top of the leaks. garnish with a few sprigs of coriander and a small amount of fresh black pepper.