Prawn And Spinach Pilau

450 g/1 lb cooked, impeded prawns
1 x 5 cm/2 inch piece lemon peel
3 parsley sprigs
I thyme sprig
1 bay leaf
6 white peppercorns, lightly crushed
1.2 litres/2 pints water
750 g/11/2 lb fresh spinach, or 400 g/14 oz frozen
leaf spinach, thawed
350 g/12 oz long-grain rice
4 tablespoons olive oil
2 large onions, peeled and finely chopped
1 clove garlic, peeled and crushed
freshly grated nutmeg
Maldon or sea salt
freshly ground white pepper

Peel the prawns and put the heads and shells into a large pan with the lemon peel, herbs and peppercorns. Add the cold water and bring to the boil,

then simmer for 20 minutes. Strain and reserve the stock.

Wash the fresh spinach, then chop off and discard the tough stalks. Shred finely. Thawed frozen spinach only needs to be squeezed to extract moisture, then chopped.

Measure and note the volume of rice, rinse in boiling water and soak in fresh boiled water for 5 minutes.

Heat the oil in a large saucepan, acid the onions and cook gently for about 5 minutes, until starting to soften. Add the garlic and spinach and stir-fry for 2 to 3 minutes.

Drain the rice and add to the pan, stirring until it gleams with a light coating of oil, then grate over a generous amount of nutmeg. Measure out the same volume of prawn stock as the rice and pour over the rice. Season well, bring quickly to the boil, bubble for 10 seconds, then reduce the heat. Add the prawns, cover and cook for 15 to 20 minutes until the liquid is absorbed.

Turn off the heat, stir the contents of the pan, then cover and leave for 5 minutes to 'fluff the rice. Serve immediately.

SERVES 6