Anna Haugh served up tasty balsamic prawns with cherry tomatoes and creamy polenta on Saturday Kitchen.

The ingredients for the polenta are: 100g quick-cook polenta, 50g finely grated Parmesan, plus extra to serve, 30g salted butter, 100ml milk, if needed and sea salt.

For the prawns: 1 tbsp vegetable oil, 1 garlic clove, halved, 300g raw prawns, deveined, 200g cherry tomatoes, halved, 3 tbsp balsamic vinegar, ½ tsp caster sugar, pinch chilli flakes, 50g spinach and good-quality extra virgin olive oil, to serve (optional).

See more prawn recipes in the book titled: Prawn Recipes for Every Taste available from Amazon now.