River Cottage

Try Hugh's quick, easy and delicious version of a prawn cocktail this Christmas

Serves 6

• 2 tbsp olive oil
• 750-1kg freshly cooked prawns, shell on
• 3 cloves garlic, finely chopped
• 2 good pinches dried chilli flakes (optional)
• 100ml Somerset cider brandy
• 50g unsalted butter
• Salt and freshly ground black pepper

1. Place a large frying pan over a high heat and add the oil. When hot, throw in the prawns. Move the prawns around the pan for no more than 1 minute.

2. Clear a small space in the pan and thrown in the garlic and chilli. Allow them to sauté in the oil for a further 30 seconds.

3. Toss the prawns around and add the brandy. If cooking over gas, and if you agitate the pan a little, the alcohol should catch. This is the ‘flambé’. It’s not essential but does create a fantastic flavour.

4. Add the butter and season the prawns with salt and pepper. Serve in cocktail glasses with the juices, and a chunk of freshly baked bread.