Fry chopped garlic with a good pinch of chilli flakes until the garlic is softened, then add halved cherry tomatoes and
raw shelled prawns, together with the juice from a lemon. Simmer until the prawns turn pink, stirring gently, and the
tomatoes start to soften. Season with a little sea salt and freshly ground black pepper, garnish with chopped parsley
and serve with orzo, into which you have mixed a few chopped sprigs of watercress, with some green beans on the side.