PROPER POTTED SHRIMPS

Brown shrimps are sold cooked and peeled from most fishmongers and in larger supermarkets, but search for sustainably sourced British ones, which are smaller and tastier than farmed ones. Traditionally, the shrimps are served spread over hot toast, allowing the clarified butter to soften and melt slightly.

Preparation 30 minutes, plus setting, chilling and pickling Cooking 10-15 minutes Serves 4

FOR THE SHRIMPS

250G BUTTER

2 FRESH BAY LEAVES

½ TSP GROUND MACE

⅛ TSP GROUND CAYENNE FINER FLAKED

SEA SALT AND FRESHLY GROUND BLACK PEPPER

200G COOKED AND PEELED BROWN SHRIMPS

LEMON WEDGES, TO SERVE

FOR THE PICKLED SHALLOT

1 BANANA SHALLOT, CUT INTO

2.5MM ROUNDS

1 TBSP APPLE CIDER VINEGAR

1 TSP CASTER SUGAR JUICE OF ½ LEMON

⅛ TSP FINER FLAKED SEA SALT

1 Put the butter into a medium saucepan (try to avoid non-stick saucepans for this, as the black lining can make it hard to keep an eye on the butter) and melt over a mediumlow heat. When it has all melted, control the temperature so that the butter is simmering slightly and watch it like a hawk for 7-8 minutes until the first golden flecks appear on the base of the pan. The milk solids should move from the surface of the butter to the base of the pan. Tilt and swirl the pan to check the colour of the solids (which will form from the flecks that darken). Remove from the heat and pour the butter through a muslin cloth into a jug.

2 Wipe out the pan and pour two-thirds of the butter into it together with the bay leaves, mace, cayenne and a pinch of salt and black pepper. Simmer gently for 1 minute before removing from the heat and discarding the bay leaves.

3 Pat the shrimps dry and divide evenly between four ramekins. Use the back of a spoon to gently pack them in. Pour over the spiced butter and leave to cool for about 20 minutes to room temperature before transferring them to the fridge to set for about 45 minutes. When set, pour over the remaining clarified butter and return to the fridge for 1 hour or until completely set.

4 Meanwhile, prepare the pickled shallot. Put the shallot and all the remaining pickling ingredients into a small bowl and, using clean hands, scrunch the shallot until you feel it start to soften. Place a clean bowl over the top to weigh it down and leave for at least 30 minutes or up to 2 hours.

5 Serve the shrimps on hot toast with lemon wedges for squeezing over and the pickled shallot alongside.