1. Preheat the oven to 180C fan-forced (200C conventional).

2. Place the garlic on a square of foil. Drizzle over 1 tablespoon of the olive oil, enclose the garlic with the foil and cook the parcel for 20 minutes or until the garlic is roasted and soft. Peel the garlic and add to a food processor with the remaining butter ingredients. Whiz in the processor until fully incorporated and the butter appears light and fluffy.

3. Prep the prawns by using a pair of kitchen scissors to snip through the back of the prawns from the head to tail, keeping the head intact for flavour and the shell on to protect the prawn flesh when it hits the heat. Remove the vein and open the prawns to lie flat.

4. Heat a char-grill pan (or barbecue) over high heat. Add a generous dollop (at least 1 tablespoon) of 'nduja butter and once it starts to foam, add the prawns, flesh side down for 1-2 minutes, then turn and dollop on more butter. Grill until the prawns are just cooked through (2-3 minutes) and have taken on a light char in spots. Transfer to a serving plate, season generously with salt and add a little more 'nduja butter so it melts over the piping hot prawns. Serve with extra 'nduja butter on the side for swiping, and lemon halves and salt and pepper for seasoning.

Recipes to cook the Good Food Guide trends at home