Cook this sophisticated starter for a romantic dinner for two. Use the best quality prawns that you can afford to make this extra special.
1 corn on the cob
200g/7oz unsalted butter
1 tbsp vegetable oil
sprig fresh thyme
sprig fresh basil, plus extra to garnish
1 tbsp tomato purée
200ml/7fl oz chicken stock
1 lemon, juice only
2 ripe plum tomatoes, peeled, seeds removed, sliced
1 round lettuce, leaves separated
1 tbsp extra virgin olive oil
1 fennel bulb, finely sliced
Cook the potatoes in boiling, salted water for 5-6 minutes, or until tender, then drain. Slice the potatoes and keep warm.
Meanwhile, cook the corn on the cob in boiling water for 5-6 minutes, or until tender. Drain well and set aside to cool slightly. Once cool enough to handle, slice the kernels off the cob into a bowl.
Heat the butter in a saucepan until melted, then poach the prawns for 5-6 minutes, or until pink and just cooked. Remove the prawns from the butter and keep warm. Reserve the butter.
Meanwhile, heat the oil in a frying pan and fry the reserved heads and shells from the prawns, using a wooden spoon to the crush the shells as they cook. Add the thyme, basil, tomato purée and chicken stock and bring the mixture to the boil. Simmer for 2-3 minutes, then strain the mixture into a clean saucepan. Continue to simmer until the volume of liquid has reduced by half.
Add the reserved melted butter and blend the mixture until emulsified, using a hand blender. Season, to taste, with lemon juice, salt and freshly ground black pepper.
Meanwhile, cook the corn kernels in boiling water for 5-6 minutes, or until tender. Drain well.Stir the corn kernels, tomatoes, prawns and fennel into the sauce.
Place the lettuce leaves into a bowl, add a squeeze of lemon juice, the extra virgin olive oil and a little sauce and mix until combined.
To serve, place the lettuce leaves onto serving plates, top with the potato slices then spoon over the sauce
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
James Martin takes a look back at some of his favourite recipes and best moments.