GRILLED CRAYFISH WITH SAFFRON AND LIME

SERVES 4

The Grill function really maximises the delicious, delicate flavour by using a quick intense heat setting to cook the crayfish perfectly without overcooking.

15–20 saffron threads 2 teaspoons boiling water 75 grams butter, at room temperature 2 tablespoons lime juice 1 teaspoon finely grated lime zest 2 fresh crayfish

Crush saffron threads in a mortar and pestle, then add boiling water and allow to steep until the colour emerges. Work in the butter, lime juice and zest.

Cut crayfish in half lengthwise and remove the gut thread. Place the crayfish, flesh-side up, side by side in the roasting dish.

Preheat your oven on grill to a medium-high heat and position the rack at the top third of the oven. Spread the butter over the crayfish flesh. Place crayfish under the hot grill to cook for around 6–9 minutes (this will depend on the size of your crayfish), until the flesh is cooked through.