Seafood recipes should be simple and quick – it’s the best way to capture all the taste of the ocean
I came home with fat, raw prawns to cook in their shells and two fine mackerel, stiff as boards, for the grill. The prawns went into a shallow pan on the hob, in butter into which I had crushed a couple of sticky cloves of black garlic and a handful of chopped dill, their shells shining as I spooned over the frothing butter. At the table, we cracked the shells open and pulled out the garlicky flesh, stopping to suck them first, and then mopped up the butter with sourdough.
We pulled the garlicky flesh out of the shells, stopping to suck them first