A TASTE OF MOZAMBIQUE

Join the heat in the Pick n Pay on Nicol Good Food Studio for a Mozambican culinary journey with Chef Mahlako Sekgobela. Think succulent prawns, piri-piri chicken, lots of garlic, fresh lemon and a Katemba drink to kick off the lesson. For dessert a decad

TIGER PRAWNS WITH BURNT LEMON AND HERB BUTTER Serves 2

100g butter, softened

Finely grated zest and juice of one lime A handful each of parsley, dill and coriander, finely chopped

Salt and pepper

One lemon, halved

15ml (1 tbsp) icing sugar

Olive oil

Six tiger prawns, deveined

Two cloves of garlic, crushed

Mix butter, lime zest and juice and chopped herbs. Season. Cover, set aside. Dip cut side of each lemon into icing sugar, press into a hot dry frying pan. When blackened, set aside. Wipe pan, return to heat. Lightly oil and season prawns and sear in hot pan until coloured both sides. Reduce heat and cook until nearly done. Add the herb butter to pan, allow to melt and foam, while turning prawns in it. Cook for two minutes until piping hot. Serve on warm plates, drizzle herb butter from pan over them and serve with burnt lemon on the side.