For the prawns:

1. Put the pickling spice in some muslin. Put the water into a pan; add the sea salt, pickling spice and saffron to the water and bring to the boil with the lid on the pan.
2. When the water starts to boil, reduce the heat to low and the water to a gentle simmer. Simmer for 5 minutes.
3. Add the raw king prawns to the water and return to the boil. Cook for 2 minutes, then drain.
4. Cool overnight in a fridge.

Salad With King Prawns

1. Add 1 sunflower oil to a wok and stir fry the red pepper and mange tout until cooked but still crisp. Drain off oil. Leave to cool.
2. Wash salad leaves. Drain and let dry, then place into a salad bowl.
3. Add the cooked (cooled) red pepper and mange tout to the salad and mix.
4. Add the king prawns cooked as above. Sprinkle all over with a pinch of sumach, then toss into the salad.
5. Make the dressing by mixing together the white wine vinegar, olive oil, truffle salt and Herbes de Provence. Pour over the salad and toss thoroughly.
6. Eat, enjoy and think of summery weather.