Gambas pil pil Serves 4

  • 1kg raw peeled prawns, thawed if frozen
  • 100ml olive oil
  • 50g butter
  • 4 garlic cloves, crushed
  • 2 red chillies, seeded and finely chopped
  • juice of ½ lemon, plus extra wedges to serve
  • 2 tbsp chopped fresh flat-leaf parsley
  • sea salt and freshly ground black pepper
  • 1 sourdough baguette, cut into slices, to serve

Pat the prawns dry with kitchen paper, and warm some tapas style dishes in the oven. Heat a large heavy-based sauté pan until smoking hot. Add the oil and butter and, when it starts to foam, carefully add the prawns and season them generously. Cook for 2–3 minutes until the prawns turn pink and start to curl. Just before serving, toss the garlic and chilli over the prawns, tossing to coat. Season with salt and add a good squeeze of lemon juice. Scatter over the parsley and give a final toss, then spoon the mixture into the warmed tapas dishes. Serve with lemon wedges and plenty of sourdough bread to mop up all the succulent juices.

SERVE WITH … I would love a plate of these at literally every meal! They are perfect as part of the Spanish Tapas spread, but if you fancy making a meal out of them, try them with Chargrilled Tenderstem Broccoli with Caesar Dressing or simply fold them into some fresh pasta.

Spiced Cauliflower Bites

There's a bit of fun here – a veggie take on the American classic of buffalo chicken wings. These bites strike the perfect balance of crisp, tender and spicy, which makes them addictively delicious. Served alongside a tangy buttermilk ranch dressing, they always prove irresistible, even to those who think they are not keen on cauliflower!

Serves 4

  • 1 cauliflower
  • 1 tbsp paprika
  • 1 tsp ground cumin
  • 1 tsp garlic granules
  • 100g plain flour
  • 200ml kefir or buttermilk
  • 6 tbsp hot chilli sauce
  • 2 tbsp maple syrup
  • 25g butter
  • sea salt and freshly ground black pepper
  • shop-bought buttermilk ranch dressing, to serve

Preheat the oven to 220°C (425°F/Gas Mark 7). Break the cauliflower into even-sized florets, trimming them down as necessary. Mix the paprika, cumin, garlic and flour in a large bowl. Season generously with salt and pepper. Make a well in the centre and whisk in the kefir or buttermilk. Tip the cauliflower into the batter and toss to coat, then spread out on to a parchment-lined baking tray and bake for 20–25 minutes until it begins to crisp at the edges. Heat the hot chilli sauce, maple syrup and butter in a small pan over a low heat. Brush generously all over the cauliflower bites and return to the oven for another 8–10 minutes until sizzling and nicely charred on the edges. Arrange the spiced cauliflower bites on a large platter with a small bowl of the buttermilk ranch for dipping.

SERVE WITH … Go all-American and tuck into my killer Macaroni Cheese with ’Nduja Crumbs. These cauliflower bites will balance out some of the richness and help to get some veggies into your meal.