Jono & Jules do food & wine

You will need lots of crusty bread for these to mop up all the delicious butter. What a treat.

Wine Suggestion: Light, white, youthful and with a salty tang. Our pick today, the Allo from Quinta Soalheiro from Northern Portugal, an Alvarinho-Loureiro blend which was in the firdge. We could have easily had a Muscadet, Picpoul or Verdicchio either.

Garlic, chilli & coriander prawns – serves 4

• 5 garlic cloves, grated
• ½ red chilli, deseeded and finely chopped
• large bunch of coriander, leaves and stalks finely chopped
• 100g unsalted butter
• ½ tsp nigella seeds
• 600g raw tiger prawns, shells off but you can leave the tails on if you like
• 1 lemon

Mash the garlic, chilli and coriander into the butter.

Heat a large frying pan, add the butter and let if melt. Add the prawns, nigella seeds and some seasoning.

Stir-fry for a couple of minutes to cook through. Squeeze over some lemon juice and serve with loads of crusty bread.

(Original recipe by Anjum Anand in BBC Good Food Magazine, April, 2014)