2 celery sticks, chopped
2 celery sticks, finely diced
2 garlic cloves, unpeeled and smashed
2 garlic cloves, finely chopped
1 lemon, cut into wedges, to serve
1 small onion, finely diced
2 tbsp flatleaf parsley stalks
small bunch fresh flatleaf parsley, chopped, to garnish
1 small green pepper, finely diced
1 red onion, chopped
2 spring onions, finely sliced on the diagonal, to garnish
4 fresh thyme sprigs
2 vine tomatoes, seeds removed and diced
240g/8½oz cornmeal grits or polenta
25ml/¾fl oz Worcestershire sauce
1 bay leaf
freshly ground black pepper
1 tsp fennel seeds
1 tbsp olive oil
1 tsp dried oregano
1 tsp sea salt flakes
1 tbsp tomato purée
50g/1¾oz unsalted butter
200g/7oz mature cheddar, grated
1 litre/1¾ pint full-fat milk
3 thick-cut streaky bacon rashers, diced
250g/9oz raw prawn heads (see below)
500g/1lb 2oz large raw, shell-on prawns, rinsed and deveined, heads removed and reserved