The more simply we cook, the more ingredients taste like themselves. And it's when ingredients taste like themselves that they taste their best. Slowly poaching the garlic and prawns in butter over a low heat brings out their sweet flavours.
100g unsalted butter
4 cloves garlic, finely chopped
2 tbsp capers, chopped
12-16 extra-large prawns, peeled and deveined with tails intact
salt and pepper, to season
1 tbsp brandy
2 tbsp finely shredded parsley
hunks of lightly toasted crusty bread, to serve
1. Heat the butter in a medium saucepan over a low heat (preferably on a gas flame) and add the garlic.
2. Cook the butter, garlic and capers together for about 10 minutes until the garlic is lightly browned and the butter is starting to colour. (If you have peeled the prawns yourself, add the prawn heads to the butter for extra flavour, but remove them before adding the prawns.)
3. Add the prawns, season well with salt and pepper and cook for 5-6 minutes. Add the brandy and warm it a little, then tilt the pan to ignite it with your cooktop's gas flame (or use a match).
4. Wait for the brandy to stop burning, then scatter with parsley and serve with lightly grilled bread.