Grilled Prawns With Chermoula

For the chermoula, finely chop the herbs, garlic and chilli together (or use a blender if it has a small capacity), then whisk in the oil, lemon juice, spices and seasoning. Keep in the fridge for a day or two.

Cut through the shell and flesh of the prawns lengthways with scissors or a sharp knife and arrange cut side up in a roasting tin. Spoon about 6 tbsp of the chermoula over the flesh side and marinate for about 30 minutes.

Preheat the grill to its highest setting. Place the tin under the grill and cook the prawns hard for 2-4 minutes, until bubbling and just cooked through and the shells are beginning to char.

Serve with finger bowls and napkins (or just suck your fingers), and with the remaining chermoula to drizzle or dip as you like.