06.04.08: Spring prawn, tomato, and green bean stir-up

Something a little lighter for spring, even if it is snowing: She turned her hand to a slight adaptation of the 'pan-cooked giant prawns with mangetout, peas and butterbeans' from Jamie's Dinners, subbing fine green beans for the mangtout (snowpeas) and less-than-giant prawns, plus sneaking in a couple of slugs of white wine near the beginning The salad nudging in on the scene brought pear, grapes, Apetina feta cheese and mixed leaves to the party.

HE SAYS: A nice, lighter meal compared to recent dinners. Thought the inclusion of white wine was a genius stroke, as it proved the vital base note for the other flavours after simmering. The organic butterbeans had a very interesting and complex taste to them. Will have to try and include them in more recipes. The salad was greatly improved by the inclusion of my favourite feta (I'm very particular about my feta, anything remotely goaty makes me gag) - its saltiness and sharp flavour do it for me, baby.

SHE SAYS: Tasting as I went along, I wasn't sure this was going to be anything but a bland, soupy mess, but the lemon juice and parsely stirred in at the last minute really pulled it all together. Also, I thought this combination of stuff surely cried out for a few cloves of garlic, but I'm so glad I stayed my hand: the result was tangy and shrimpy, with a hint of bisque to it, and garlic would have disrupted the lightness of flavour with a taste too pungent. Felt rather virtuous to chomp down all those green veg as well, esp after last nite's brunchy extravaganza. Like Him, I enjoyed the intensely salty feta, but as you may already know I have a soft spot for goaty cheeses, too - bring on the feta in any form, sez I!