Chef Robert Jewell gets creative to meet the "P" challenge posed by prawns and pistachios. First he tells us a bit about prawns and makes a dish destined to impress. He delicately wraps the prawn in prosciutto before placing them in a buttered and oiled pan to cook. Once done, they make the perfect appetizer. Next, Robert gets out a candy thermometer and a pastry brush to make some salted pistachio brittle. As he cooks, he gives tips to ensure the candy turns out super crunchy. Finally, Robert comes up with a quirky recipe to combine his two ingredients.