Heat half the butter and oil in a large frying pan (or shallow casserole dish) over high heat. Add prawns, cook for 2 minutes on one side then turn, add half the garlic; cook for a further minute. Remove from pan; cover to keep warm.

Reduce the heat to medium, add remaining butter and onion to the pan, cook, stirring, until onion is soft and translucent. Add the rice; cook, stirring, for 2 minutes or until coated in the onion mixture. Stir in the verjuice, cook, stirring, until evaporated.

Increase the heat to high, stir in the stock and bring to the boil. Reduce heat to low; simmer, covered, for about 12 minutes or until rice is tender and has absorbed all of the stock.

Remove from heat and stand, covered, for 5 minutes. Fluff rice with fork and stir in the prawns, sprinkle with dill and serve with rocket and lemon wedges.