Creamy spring onion prawns with parsley rice

Cook rice as per packet

Cut spring onions into 5mm pieces, clean and cut in half the prawns and chop the parsley.

Drain rice, then melt half the butter with parsley in the rice pan. When melted re-add the rice. Stir for 1min.

Melt rest of butter in large frying pan and add the spring onions. Fry for 2mins

Add the prawns and a good splash of brandy. Cook until half the brandy has evaporated.

Add cream and simmer for 3min

Add the parsley rice to the cream and stir so all the rice is coated. Season with salt and pepper