• Frozen prawns are absolutely fine. Defrost them fully and pat dry before cooking so they sear rather than steam.
• You can swap crème fraîche for Greek yoghurt, but stir it in over a lower heat to reduce the risk of splitting.
• Tenderstem broccoli works brilliantly here too.
• If you want a little more depth, a pinch of chilli flakes or garlic granules works well without changing the five main ingredients.

Leftovers: Cool and refrigerate for up to 1 day. Reheat gently until piping hot, adding a splash of water to loosen the sauce. Avoid overcooking when reheating, as prawns can become tough.