Prawn chowder with sweetcorn from Sean Moran

For prawn stock, process vegetables and garlic in a food processor to a paste. Heat oil in a large saucepan over medium heat, add paste, and cook, stirring occasionally, until golden (12 minutes). Add reserved prawn shells, crush with a wooden spoon and cook until coloured (8 minutes). Add herbs, peppercorns and rind with 2 litres water; bring to the boil. Skim surface (discard scum), reduce heat to low and simmer until well flavoured (40-50 minutes). Strain through a muslin-lined sieve into a jug (discard solids). Refrigerate until required. Makes about 1.2 litres.

Combine prawn meat, cornflour and bicarbonate of soda in a bowl. Transfer to a sieve; rinse under cold water to remove cornflour mixture. Refrigerate until required.

Heat olive oil in a saucepan over medium heat, add onion, stirring occasionally until golden (5-7 minutes). Add cumin and two-thirds of the corn; cook until fragrant (5-7 minutes). Deglaze with wine, add prawn stock and bring to the boil over medium heat. Add garlic and chilli oil; reduce heat to low and simmer until reduced slightly (30-35 minutes).

Add basil, strain through a fine sieve into a bowl set over ice (reserve liquid). Place solids in a blender with 1 litre reserved liquid; blend until smooth. Transfer to a saucepan, add potato, saffron and remaining corn. Simmer over medium-high heat until potato is tender (8-10 minutes). Add prawn meat; stir until just cooked (2 minutes). Season to taste; scatter chowder with spring onion, drizzle with extra olive oil and serve with baguette on the side.