50g sesame seeds

2 tbsp nigella seeds

50g cumin seeds

50g hazelnuts

2tsp sea salt

heaped tsp sumac

pinch of chilli flakes

1 clove garlic

75ml tahini

50ml olive oil

juice 2 lemons

tbs chopped mint

about 20 king prawns

flatbread (Turkish, Lebanese to serve)


1. Dry fry the hazelnuts and the sesame, nigella and cumin seeds. Transfer to a mortar and pestle with the chilli, garlic, salt, sumac and grind until smooth.

2. Mix with the tahini, olive oil, lemons and mint. If the sauce is too thick add a little warm water.

3. Fry the prawns in oil and butter until cooked, add the sauce, cook 2 minutes, serve on flatbread with lemon and pickled chilli.

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