The occasions I enjoy cooking most are when I'm making dinner for two – perhaps I'm trying something new, perhaps I'm preparing an old favourite. I like that it's relaxed, and I'm working with manageable quantities. Usually, somewhere along the way, something magic and unexpected happens. Patrick and I will sit and munch, and the joy of eating a truly good meal brings us closer. I really believe that food has the power to do this, but you have to make it with love and passion. So clichéd, but so true. Perhaps that's why my food never quite turns out as impressively as I'd hoped when I cater for more than two: I'm in a rush, and forget to really enjoy the experience.
This dish was inspired by a Bill Granger recipe. I don't think I can stress enough how easy these are to make, on a braai or under a grill. They simply shriek 'summer' and are oh-so moreish. (Images by Deryck van Steenderen – also from the Psychologies shoot.)
Crunchy prawn skewers with lemony avocado dipServes 4
Flesh of 1 avocado
125ml crème fraiche
Juice and zest of 1 lemon
36 medium prawns, deveined
30ml olive oil
12 wood or bamboo skewers
Combine the avocado, crème fraiche and lemon juice in a food processor until smooth. Season to taste and set aside.
Combine the breadcrumbs and zest, and season well.
Coat the prawns in olive oil and toss with the breadcrumbs. Thread three prawns onto each skewer.
Grill for 2 minutes on each side, or until crisp and golden, and serve immediately with the dip.
TIP: Soak the skewers in cold water for at least an hour beforehand to prevent them burning.