Prawns and sumac aïoli

Makes approx 20

250g raw, tail-on prawns

295g pancetta, cut in half lengthways 3 tablespoons mayonnaise ¼ teaspoon puréed garlic 1 teaspoon ground sumac 1 teaspoon olive oil salt and black pepper Wrap each prawn in a pancetta slice and transfer to a non-stick baking tray.

Mix the mayonnaise with the garlic, sumac and olive oil and season. Decant into a small serving bowl and sprinkle with a little more sumac.

Grill the prawns under a high heat for 2 mins on each side, or cook at 200°C/ gas mark 6 for 5-6 mins, until the prawns are pink and the pancetta is crisp.

Serve the prawns hot on a platter with the sumac aïoli dip.