Sarah Venning’s recipes

Finely chop a quarter of a clove of garlic. Take the heads and outer coating off six large raw prawns (or use frozen raw tiger prawn tails). Heat 1 tbsp olive oil in a pan and add garlic. heat briefly then add the prawns and tir around to cook through - it takes about a minute. Add a shake of Portuguese piri-piri sauce, a short squeeze of lemon and a little salt and chopped parsley. Serve on bread.