Recipe from the Eatwell Farmhouse Kitchen - Serves 2

1/2 lb good fresh Prawns, medium size. You can leave the shells on if you like them like that; I peeled them halfway
1/2 bag Spinach, tips removed and washed well
1 to 2 tsp Saffron threads
1 to 2 tsp Eatwell Farm Lemon Salt
Glug of good Olive Oil
1 stalk Green Garlic, chopped
Zest from 1 Lemon, plus the juice from 1/2 Lemon

Heat up 1 to 2 TB of water for the Saffron Threads, put the water into a good sized bowl, and add 1 tsp of Saffron Threads  (I used the bowl that had the celeriac chip marinade in).  Allow the threads to soften a bit.  Rinse the prawns, peel if you like, add the chopped green garlic, lemon zest, lemon juice, and mix well.  In a good sized skillet heat the oil over medium-high heat then add the prawns, including all the liquid in the bowl, plus one more tsp of saffron and the lemon salt.  Cook quickly.  As soon as they are beautiful bright pink remove the prawns from the pan and set aside.  Leave any liquid in the pan.  To the pan add the wet/washed spinach, reduce the heat a bit and cook until the spinach is well wilted to your preference, making sure you are mixing it well with the juices in the pan.  As soon as the spinach done, plate with the prawns and serve with the celeriac chips, green garlic aioli and enjoy immediately!