Marmalade Prawns With Barberry, Chilli & Chive butter
Image: KRIS KIRKHAM
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Marmalade Prawns With Barberry, Chilli & Chive butter

Thinking outside the box when cooking is sometimes necessary to keep things fresh but you can often turn to store cupboard for inspiration. For example, ketchups, vinegars, chutneys and jams can all provide different flavour bases. This sauce is lovely and sticky, and also complements the sourness of the barberries perfectly.
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Image: KRIS KIRKHAM

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Serves
2-4
Ingredients
50g of butter, at room temperature
10g of dried barberries, finely chopped
10g of chives, very thinly sliced or snipped
2 heaped tablespoons of marmalade
½ tsp of chilli flakes
Olive oil
250g of raw peeled tiger prawns
Maldon sea salt flakes & freshly ground black pepper
Crusty bread, to serve
Method
Step 1

Put the butter, barberries, chives, marmalade, chilli flakes and a generous amount of salt and pepper in a small bowl and beat together until evenly combined.

Step 2

Heat a frying pan over a high heat and, once super-hot, drizzle in a little olive oil, add the prawns and stir-fry for 1 minute until they are slightly browned around the edges.

Step 3

Remove the pan from heat, add the butter mixture to the prawns and stir to coat. Serve immediately with crusty bread.

Persiana Everyday by Sabrina Ghayour is published by Aster £19.99 (was £26). Photography by Kris Kirkham

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