HOW TO KEEP GARLIC FRESH RECIPES

Steps:

• 1. Peel the prawns, removing the heads and leaving the tails on. Run the tip of a knife down the backs of the peeled prawns and pull out and discard the dark vein.
  2. Peel the garlic and finely chop with the chilli (deseed if you like). Pick and finely chop the parsley leaves.
  3. Drizzle the oil into a shallow heatproof terracotta dish or a small frying pan over a medium-high heat, add the garlic and chilli and fry for 30 seconds to flavour the oil, before stirring in the paprika.
  4. Add the prawns and fry for 2 minutes on each side, or until cooked through, adding most of the parsley when you turn the prawns.
  5. Squeeze half the lemon juice into the dish, then remove from the heat and sprinkle over the remaining parsley and a pinch of sea salt.
  6. Serve sizzling with warm crusty bread, the remaining lemon cut wedges for squeezing over, and a glass of good Spanish wine.

Steps:

• Season both sides of the chicken breasts with the salt and pepper.
• Heat 1 tablespoon of the butter in a large, deep skillet over medium heat.
• Add the chicken and cook on one side until golden brown, about 4-6 minutes depending on the thickness of your chicken.
• Flip, and cook the other side for another 4-6 minutes or until the chicken is just cooked through and no longer pink in the middle.
• Remove the chicken to a plate and tent with aluminum foil to keep it warm.
• Add the remaining butter to the skillet. Once melted, add the sliced garlic.
• Cook for 30-60 seconds, until just fragrant.
• Add the chicken bone broth and simmer until reduced by half, about 2-3 minutes.
• Slowly add the heavy cream and simmer until thickened, about 3-5 minutes.
• Add the chicken back to the pan and coat with the sauce.
• Garnish with fresh, minced parsley, if desired.