Ingredients for Olive-Oil-Poached Prawns with Winter Pistou

• 2 cups (packed) fresh basil leaves

• 1 teaspoon coarse kosher salt

• 1/2 cup thinly sliced peeled carrots

• 2 cups small broccoli florets (about 170g )

• 1 cup small cauliflower florets (4 to 140g )

• 240ml vegetable stock or vegetable broth

• 120ml cooked cranberry beans or other winter beans or canned drained Great Northern or cannellini beans

• 1/2 cup (packed) fresh Italian parsley leaves

• 1/4 cup extra-virgin olive oil

• 725ml olive oil

• 3 large fresh thyme sprigs

• 18 uncooked large prawns (for first course) or 24 uncooked large prawns (for main course), peeled, deveined, patted dry

Bring large saucepan of water to boil. Add basil leaves and simmer 15 seconds. Using strainer or slotted spoon, transfer basil directly to blender. Add 1 teaspoon coarse salt to water in same saucepan and bring to boil. Add carrots and cook 5 minutes. Add broccoli and cauliflower, and cook until all vegetables are tender, about 5 minutes longer. Drain. Using slotted spoon, transfer vegetables to bowl of ice water and let stand until cold. Drain well. Add vegetables, vegetable stock, cranberry beans, parsley, and 1/4 cup oil to basil in blender. Puree until smooth, occasionally scraping down sides of blender with rubber spatula. Transfer pistou to medium bowl, and season to taste with salt and pepper. DO AHEAD: Pistou can be made 1 day ahead. Cover and chill. Rewarm in microwave before serving.

Pour 725ml olive oil into heavy large saucepan, and add thyme sprigs. Attach deep-fry thermometer to side of saucepan and heat oil over medium heat until thermometer registers between 74°C and 82°C. Sprinkle prawns with salt and pepper. Add prawns to hot oil and poach just until prawns are opaque in centre, adjusting heat to maintain temperature between 74°C and 82°C, about 8 minutes. Transfer prawns to paper towels to drain.

Divide warm pistou among 4 or 6 plates. Top pistou with poached prawns and serve.

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