Begin by boiling 4 cups of water in a kettle. Once it reaches a rolling boil, dissolve a vegetable stock cube in the water, stirring until fully combined. Set this aside.

In a high-sided skillet, heat 2 tablespoons of olive oil over medium heat for about 1 minute. Add 3 minced garlic cloves and 1 chopped onion, stirring often. Sauté for 5-6 minutes until the onion becomes translucent.

Once the onion is softened, stir in 2 chopped vine-ripened tomatoes and 1 chopped red pepper. Cook for an additional 4-5 minutes, allowing the tomatoes to break down into a rich sauce. If the mixture is too thick, add a few tablespoons of water.

Next, incorporate 1.5 cups of basmati rice into the skillet. Toss the rice in the sauce, ensuring each grain is well-coated. Then, pour in the prepared vegetable stock, adding 1 teaspoon of paprika and 0.25 teaspoon of chilli powder. Stir together and bring to a gentle simmer.

After about 10 minutes of simmering, gently fold in 400 grams of thawed frozen prawns and 1 cup of frozen peas. Cover again, reduce the heat to low, and let everything cook for an additional 12-15 minutes.

Once cooked, remove the skillet from heat and let it sit for a couple of minutes. Serve your 30 minute prawn rice topped with fresh basil leaves and lemon slices.