New Year Prawn Stew with Gremolata Topping

You may be working your way through Dry January or some form of health-kick so this recipe will help to maintain the New Year healthy vibe whilst using up the last dregs of the festive white wine.

The barley gives this recipe a great chewy texture adding to the general heartiness of the combined ingredients and the gremolata topping offers a wonderful zesty Italian flavour, allowing us to dream of sunny summer days in far flung places.

Perfect for a dreary winter’s day.

·       500g new potato, washed but not peeled

·       2 tbsp olive oil

·       1 large onion, finely sliced

·       2 celery sticks, cut into thin pieces

·       Handful of green beans, chopped into thirds

·       3 garlic cloves, chopped

·       2 anchovy fillets, finely chopped

·       pinch of chilli flakes

·       400g can of chopped tomato

·       250ml white wine

·       200ml vegetable or chicken stock

·       400g raw king prawn, peeled

·       half a cup of barley, soaked overnight

·       zest and juice of 1 lemon

·       1 tsp baby capers, rinsed

·       large handful parsley, chopped

·       toasted bread, to serve

·       Dried purple basil flakes for decoration (optional)

Pop the potatoes, skins on, into a saucepan of cold water and bring to the boil. Reduce the heat to medium and simmer for 15 mins or until cooked but still firm. Drain and, when cool enough to handle, thickly slice.

Meanwhile, heat the oil in a large saucepan over a low-medium heat. Add the onion, celery, garlic, anchovy and chilli, season and cook for 8 mins or until softened. Rinse the previously soaked barley. Increase the heat to medium-high, add the tomatoes, barley, wine and stock, and cook for 15 mins. Add the prawns, lemon juice, capers, green beans and potatoes. Cook for 5 mins more, or until the prawns turn pink and are just cooked. Add a generous grinding of black pepper. Mix together the parsley and lemon zest, then scatter over the stew.  Serve with toasted bread, for dunking.