Easy Pepper & Onion Prawn Stir-Fry

• Meanwhile, trim and halve green beans. Thinly slice carrot into half-moons. Set aside. Lightly crush black peppercorns with a pestle and mortar or in their sachet using a rolling pin. • Cut chicken thigh into 2cm chunks.

Little cooks: Have a go at crushing the peppercorns!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. • Return pan to a high heat. Cook green beans and carrot with a pinch of salt, tossing occasionally, 5-7 minutes. • Remove pan from heat. Add prawns, crushed peppercorns, caramelised onion chutney, oyster sauce and a dash of water, stirring to combine.

TIP: Black peppercorns can be hot, add less if you're sensitive to heat!