10 large raw shell-on king prawns , from sustainable sources or a bag of frozen raw prepped prawns

1 jar of our Chilli Chutney

a few sprigs of fresh flat-leaf parsley for garnish

a heavy handed glug of British rapeseed oil

1 lemon

How to make

Pre-heat your oven to 200C or you can fry in a pan if you are using fresh prawns

Ideally I like to cook these in some little terracotta dishes that I bought on holiday, however any small oven proof dish or pan works just as well.

Place the prawns in a large bowl and add in 3/4 or the jar of our Chilli Chutney, a heavy handed glug of rapeseed oil and a good squeeze of half of the lemon - give everything a really good mix so that every prawn is enveloped in a sticky, chilli jacket.

Split the prawns equally between the two dishes. 

Pop in the oven for 10-15 minutes until every prawn has turned from their raw grey colour to a fabulous cooked pink.

Scatter with freshly chopped parsley, a wedge of lemon and a doorstep chunk of crusty bread - summer holidays in a dish