Sautéed Dublin Bay Prawns with Garlic Butter, Cherry Tomatoes & Charred Brioche

To make the Garlic & Herb Butter

Mix all the ingredients for the butter together. To make the butter in advance, wrap it in clingfilm, roll it into a log and twist the ends like a cracker. Wrap in tinfoil to ensure that the smell of garlic does not transfer to other food in the fridge.

To Pan Fry the Prawns

To devein prawns, run a small utility knife along the back of the prawn and using the tip of the knife, remove the intestinal track if dark and visible. Dry the prawns with kitchen paper. Heat a non-stick frying pan and when hot, add about a tablespoon of oil. Add half the prawns to the pan, season and sear on a high heat. The prawns should colour a little before being turned and cooked

on the second side for a further 30 seconds. Wipe out the pan with kitchen paper and repeat with the second batch. Remove from the pan and set aside.  Add a couple of thick slices of garlic and herb butter to the pan and when the butter begins to foam, slide in the cherry tomatoes. Cook for a few minutes to soften the tomatoes and then return the prawns to the pan. Simmer for a few minutes to finish cooking the prawns. Add a a squeeze of lemon juice.

Meanwhile toast the brioche on a griddle until charred lightly on both sides or place under the grill. Remove and drizzle with some extra virgin olive oil. To serve, place a slice of brioche on each plate. Top with the prawns and tomatoes and all those garlicky, herby juices.