Prawn Bisque

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For this one, which is based on a crab recipe by Rick Stein, you will need to have saved the heads and shells from uncooked, unpeeled prawns used in other recipes. Put a load of these (at least a couple of dozen prawns) in with a couple of pints of water and simmer for 45 minutes. Strain out the resulting stock (which is delicious in all sorts of recipes). Heat a little butter in a pan and add one chopped onion, a couple of stalks of celery and a carrot, also chopped. Cook for 5 minutes or so, until softened. Splash in a little brandy and cook for another minute. Add a handfull of chopped taragon and the stock and simmer for 20 minutes. Give it a quick blast in a blender then strain it into another saucepan. Add salt and a small carton of double cream. Serve with a garnish of chopped chives.

Very delicate.