GAZETTE,

It was a rare cold night over in the West when this dish warmed more than my cockles. The Italian swagger inside this monolithic beast is something to savour – especially the sweet flesh of Exmouth tiger prawns. Topped with salsa verde, the prawns wade in the spicy punch of ’nduja that’s combined with the rich umami from the juices of the crustaceans’ heads to create a sauce that requires a serve of bread to mop up. Waiter, I’ll need a new bib!

DISH: Exmouth tiger prawns, ’nduja, salsa verde

CHEF: Giles Bailey