A new prawn cocktail

1 Bring the lemon juice and sugar to the boil in a small pan, then remove from the heat.

2 Put the butterbeans and garlic into a food processor with the lemon syrup and purée till smooth.

3 Add the creme fraiche, olive oil and seasoning, then remove from the processor and set aside.

4 When ready to serve, divide the butterbean purée between four nice glasses and then top with the lettuce.

5 Heat the butter in a frying pan until gently foaming.

6 Add the prawns and cook for a minute on each side before adding the sweet chilli sauce.

7 Remove from the heat and let the sauce bubble around the prawns.

8 Spoon the prawns into the glasses and serve with a wedge of lemon.