00:00:09little dish with prawns I want to show
00:00:11you how to cook them how quick they are
00:00:12to cook and how to prepare them big
00:00:14prawns small prawns you name it I’ve got
00:00:16a medium-sized one here get the head
00:00:18twist it off like that and once you’ve
00:00:23done that just take the shell off you
00:00:25can get your fishmonger to do this for
00:00:27you and you can just phone them up in
00:00:28advance and order them like that you can
00:00:30take the whole prawn off or you can
00:00:31leave a little bit of the tail on if you
00:00:33want and then that little track to sort
00:00:36of pipe down the back here just run your
00:00:37knife down here like that and then you
00:00:39can just take this out like that and
00:00:42then you’ve got a lovely clean prawn
00:00:44that you can do pretty much anything
00:00:47with and I’ve got a whole load here that
00:00:49I’ve done and I want to tell you about
00:00:50skewers now metal skewers are great you
00:00:52can buy them you can wash them reusable
00:00:55but down here I’ve got some wooden ones
00:00:58and if you want to stop it’s not so much
00:01:01with the prawns because they cook so
00:01:02damn quick but if you’re doing like lamb
00:01:04kebabs chicken kebabs and you’re going
00:01:05to have them on the barbecue for like
00:01:07half an hour stuff like that get them in
00:01:08some water even some cheap wine if you
00:01:10want like that if you want or beer if
00:01:13you’re from Essex and just soak these
00:01:15and it will stop them burning and you
00:01:17can use rosemary sticks even you know
00:01:21sticks of bay like this you can take
00:01:22them off and absolutely you will get
00:01:25flavor from rosemary or a base stalk
00:01:28which is all flavor at the end of the
00:01:30day I’m going to be using these now I’m
00:01:33just going to literally go through the
00:01:34fat part here and then for the thin part
00:01:37and just keep doing that fat thin and
00:01:42you can push them up you know have three
00:01:44four per person and literally a
00:01:48wonderful prawn like this will take
00:01:51about 3-4 minutes to cook on a nice hot
00:01:53barbecue and again you don’t want to
00:01:56overcook it otherwise they will go
00:01:57rubbery and so they go some nice prawns
00:02:00like that now flavor you can marinate
00:02:03them smashed up lemon zest and herbs
00:02:05like rosemary thyme or oregano bay leaf
00:02:08if you want to olive oil leave them for
00:02:10a couple of hours fish doesn’t need to
00:02:11be marinated as long as me and I like
00:02:14flavor
00:02:15Saltz right and something that’s
00:02:16probably really unconventional and a lot
00:02:18of people wouldn’t necessarily do is
00:02:20basal and I’ve got bay here and
00:02:23literally Bay grows everywhere so I’m
00:02:27just going to rip these leaves up into
00:02:29here the whole point of having salt or
00:02:33flavored salts is actually bizarrely
00:02:36enough to use less salt you know because
00:02:38what you do is you get something like
00:02:40rosemary or bay and you can put things
00:02:43like lemon zest in there if you want and
00:02:45you smash up it bay leaf is look at the
00:02:48color lap absolutely fantastic I mean
00:02:50beautiful right and you rub that over a
00:02:53shoulder of lamb and roast it in an oven
00:02:55for a couple of you know four four four
00:02:56and a half hours
00:02:57brilliant but what I’m going to do is
00:03:00just sprinkle this just season it up
00:03:03like that a tiny bit of oil to transmit
00:03:07all that lovely flavor and all you got
00:03:09to do is literally Pat it rub it Pat it
00:03:12rub it rub it all over and you’ve got a
00:03:16beautiful prawn skewer and we’re going
00:03:18to get those on the barbie there you go
00:03:24now the great thing about prawns is they
00:03:25are so quick they’ll take literally
00:03:27three minutes to do actually if you’ve
00:03:29got a little bit of lemon when you’re
00:03:30cooking you can put a little squeeze
00:03:32over like that that won’t hurt lemon
00:03:36juice will definitely color so don’t
00:03:39want to burn it but come on darling look
00:03:42at that absolutely beautiful great okay
00:03:48Bay salt prawns lemon oil courgettes
00:03:52it’s the perfect time of year and I’m
00:03:54not even going to cook them I’ve got
00:03:55some peas here so a handful of peas raw
00:04:01some broad beans which are nice and
00:04:03small you don’t want to be using the big
00:04:05ones handful in there as well I won’t
00:04:07make it into a nice salad mint seafood
00:04:09mint lemon shake off any bugs if you
00:04:13have clean living by all means wash it
00:04:15I’m doing I like it
00:04:19rip it up like that you can smell it
00:04:22when you rip it up absolutely delish and
00:04:25I’ll tell you what’s good they’re so
00:04:27easy I mean you should grow and chives
00:04:29great in like potato salads in salads
00:04:33but actually what I prefer more than the
00:04:35stalk which is what most people eat is
00:04:36the flowers so that nice bit of sauce
00:04:39suckle oniony flavor and they almost
00:04:41like spring onion and then let’s just
00:04:44dress this up lovely look at those
00:04:48colors give it a nice little dress up
00:04:51and those prawns will be more than done
00:04:55correct the season on this have a little
00:04:57taste raw peas are so good put a nice
00:05:03big spoon of it in here put a nice big
00:05:11spoon raw peas and broad beans here like
00:05:14that you can do a big old bowl of it and
00:05:17then you get your lovely beautiful look
00:05:20at that look at that fantastic color and
00:05:23also they’re not quite black but they’re
00:05:25quite dark those tails try in crispy
00:05:28prawn tails are fantastic and then just
00:05:31to finish it all I do is put a little
00:05:33bit more courgette and peas on top and
00:05:36for me that’s a really fresh light
00:05:39blooming healthy because you haven’t
00:05:41even cooked half of the vegetables the
00:05:43peas and the broad beans and then again
00:05:45if you can find these little chive
00:05:46flowers little get a little bit camp but
00:05:49I love it chopped chilli could be good
00:05:51and there you go absolutely fantastic
00:05:54Bay salt prawns with grilled zucchini
00:05:57raw peas and broad beans and mint
00:06:00brilliant absolutely love it
”