Lemon prawn gratin recipe
 Layers of spinach, crispy bacon, whole prawns and cheesy breadcrumb combine to make an irresistible ‘surf and turf’ starter. 100g/3½oz smoked bacon, finely diced 20 king prawns, peeled, tails left on60g/2¼oz butter, softened2 garlic cloves, chopped1 red chilli, seeds removed, chopped3 tbsp freshly chopped parsley1 lemon, juice and zest2–3 drops (or to taste) Tabasco sauce100g/3½oz baby spinach100g/3½oz fresh breadcrumbs50g/1¾oz grated Parmesansea salt 1 lemon, sliced, to serve 100g/3½oz smoked bacon, finely diced 20 king prawns, peeled, tails left on 60g/2¼oz butter, softened 2 garlic cloves, chopped 1 red chilli, seeds removed, chopped 3 tbsp freshly chopped parsley 1 lemon, juice and zest 2–3 drops (or to taste) Tabasco sauce 100g/3½oz baby spinach 100g/3½oz fresh breadcrumbs 50g/1¾oz grated Parmesan sea salt 1 lemon, sliced, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Fry the bacon in a hot frying pan until crisp. Set aside. Keeping the tails on, remove and discard the black digestive tract from the prawns. Butterfly them by making an incision down the back of the prawns without cutting through to enable you to open them out.Combine the butter, garlic, chilli, a tablespoon of chopped parsley, lemon juice and Tabasco sauce. Season with salt.Divide the spinach among four individual gratin dishes and spoon over the cooked bacon.Divide the prawns among the gratin dishes and spread the flavoured butter over them. Mix the breadcrumbs, lemon zest, remaining parsley and Parmesan together in a bowl and sprinkle the mixture over the prawns. Bake for 6–8 minutes, or until the prawns turn pink and the breadcrumbs are golden-brown. Serve with lemon slices. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Fry the bacon in a hot frying pan until crisp. Set aside. Fry the bacon in a hot frying pan until crisp. Set aside. Keeping the tails on, remove and discard the black digestive tract from the prawns. Butterfly them by making an incision down the back of the prawns without cutting through to enable you to open them out. Keeping the tails on, remove and discard the black digestive tract from the prawns. Butterfly them by making an incision down the back of the prawns without cutting through to enable you to open them out. Combine the butter, garlic, chilli, a tablespoon of chopped parsley, lemon juice and Tabasco sauce. Season with salt. Combine the butter, garlic, chilli, a tablespoon of chopped parsley, lemon juice and Tabasco sauce. Season with salt. Divide the spinach among four individual gratin dishes and spoon over the cooked bacon. Divide the spinach among four individual gratin dishes and spoon over the cooked bacon. Divide the prawns among the gratin dishes and spread the flavoured butter over them. Divide the prawns among the gratin dishes and spread the flavoured butter over them. Mix the breadcrumbs, lemon zest, remaining parsley and Parmesan together in a bowl and sprinkle the mixture over the prawns. Mix the breadcrumbs, lemon zest, remaining parsley and Parmesan together in a bowl and sprinkle the mixture over the prawns. Bake for 6–8 minutes, or until the prawns turn pink and the breadcrumbs are golden-brown. Serve with lemon slices. Bake for 6–8 minutes, or until the prawns turn pink and the breadcrumbs are golden-brown. Serve with lemon slices.