Heat a heavy pan and add 100ml olive oil, 2 chopped cloves garlic, 1 chopped red chilli and ½ tsp smoked paprika. When the oil is very hot, put in 24 or so peeled raw prawns and toss for a few seconds until they are pink all over. Stand the hot pan on a board and allow to cool a little before serving with lemon wedges and sourdough bread..

Roughly mash 600g cooked chickpeas (two tins, drained) with a fork and stir in the juice and zest of two lemons. Season and heat through in a pan. Keep warm.

Mix ½ tsp sea salt, some black pepper, 1 tbsp dried cumin and 1 tbsp dried oregano with 2 tbsp olive oil ; rub the mixture into the flesh of 6 boneless lamb leg steaks. Grill 4-5 minutes each side until medium rare and rest for 5 minutes. Drizzle 1 tbsp oil over halved tomatoes and grill for 5-6 minutes. Season and sprinkle with chopped mint.

Melt 200g plain dark chocolate and allow to cool to room temperature.

Whip 200ml whipping cream to soft peaks. Fork the mascarpone until smooth, then beat in 6 tbsp chocolate liqueur and fold in the whipped cream. Add the cooled chocolate and swirl lightly together.

Spoon the mixture into ¼ pint ramekins. Cover generously with chocolate shavings and chill before serving.