Let your baby pick up the prawns to feed himself - he may even enjoy tucking into some of the crunch coleslaw.
200g raw, shelled king prawns
2 tbsp olive oil
1 clove garlic crushed
150g fennel bulb
100g red cabbage
A small handful of fresh dill
1 tsp fennel seeds
½ tbsp white wine vinegar
1 tsp clear honey
Crusty bread, to serve
Prepare this crunchy coleslaw and marinate the prawns the night before when – if! – you have a quiet moment in 10 minutes you can have stylish lunch ready the next day.
Place the prawns in a bowl with 1 tbsp of the olive oil and the garlic. Season with freshly ground black pepper and toss to coat in the oil. Set aside to marinate for 30 minutes or overnight in the fridge.
Meanwhile, trim and finely slice the fennel bulb and shred the red cabbage. Peel and coarsely grate the carrot and roughly chop the dill. Place the vegetables and dill in a bowl with the fennel seeds and toss to mix.
Preheat the grill to high and line the grill pan with foil.
Whisk the remaining olive oil, the white wine vinegar and honey with a pinch of salt and black pepper until opaque and emulsified. Drizzle over the vegetables and toss to lightly coat them. Arrange the fennel slaw on 2 serving plates and set aside.
Thread the prawns onto small skewers and grill for 8-10 minutes, turning once, until cooked through. Serve the prawn skewers with the slaw and crusty bread.
This recipe is taken from The Contented Calf Cookbook: Nourishing Recipes for Breastfeeding Mums by Elena Cimelli (Grosvenor House Publishing, £14.99)