Name: 'Nduja prawns with focaccia
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 180g raw king prawns; 40g ’nduja, crumbled into pieces; 1 garlic clove, thinly sliced; splash of white wine; 2 large slices of focaccia; a handful of flat-leaf parsley leaves

a white bowl of prawns next to a glass of wine and plate of toasted focaccia

180g raw king prawns
40g ’nduja
crumbled into pieces
1 garlic clove
thinly sliced
splash of white wine
2 large slices of focaccia
a handful of flat-leaf parsley leaves

Method

step 1
Heat the barbecue to high with the coals spread out in an even layer. Spread out a large piece of foil, then fold in half lengthways to make it sturdier. Gather up the sides, put in the prawns, ’nduja and garlic, and season. Pour in a splash of wine, then seal up the parcel so it’s completely sealed. Cook on the barbecue for 10 mins, occasionally turning the parcel. (If you’re not using a barbecue, heat the oven to 220C/200C fan/gas 7. Parcel the prawns as above, put onto a baking tray and roast for 10-12 mins, or until the prawns are cooked through. Grill the focaccia to serve.)
step 2
While the prawns are cooking, put the focaccia slices onto the grill and toast for 30 seconds-1 min or until golden brown. Carefully unravel the foil parcel, check the prawns are cooked through then scatter over a few leaves of flat-leaf parsley and serve with the focaccia for swiping up the sauce.