& TOMATO DINNER
Heat the olive oil and butter a saucepan, stir in the ground cumin and fennel. Cook while stirring for 30 seconds. Add the leeks and cook for 5 minutes; then add the garlic, tomatoes and chilli. Simmer until the tomatoes are tender. Remove the prawns from their shells and add to the sauce; simmer until the prawns turn pink and remove from the heat. Stir in the lemon juice and coriander.
Serve with steamed herb rice and a large green salad.