Roast leg of lamb with basil & mint pesto
Score the skin of your lamb and marinate with a herby, garlicky pesto for an extra special Sunday roast
Classic potted shrimps
- Preparation and cooking time
- Prep:
- Cook:
- plus overnight chilling
- Easy
- Serves 6
Skip to ingredients
- 100g unsalted butter
- 2 pinches of cayenne pepper
- a generous grating of nutmeg
- 350g cooked and peeled North Atlantic prawnsor shrimps
- 1 ciabattaloaf
- 1 tbsp olive oil
- 1 lemoncut into wedges, to serve
Nutrition: per serving
- kcal303
- fat18g
- saturates9g
- carbs21g
- sugars1g
- fibre1g
- protein14g
- salt1.5g
Method
step 1
The day before, melt the butter in a small saucepan over a low heat and add the cayenne pepper and nutmeg. Add the prawns or shrimps to the pan, stir to warm through, and season.
step 2
Using a large slotted spoon, remove the prawns and press them into your ramekins (or serving dish). Allow to cool, then chill for 10-15 mins or until set. Once set, pour the leftover butter in the saucepan over the prawns to cover (you may need to reheat to melt). Return to the fridge to set overnight.
step 3
Before serving, heat oven to 200C/180C fan/gas 6. Cut the ciabatta into thin slices, drizzle with olive oil and toast on a tray in the oven. Once golden, arrange on a serving board with the potted prawns and lemon wedges alongside.
