Ingredients (Serves 6)

• 175g/6oz unsalted butter
• 1 tsp ground black pepper
• 1/2 tsp ground mace
• 1/2 tsp ground cayenne pepper
• 1 small bay leaf
• 450g/1lb peeled brown shrimps
• Salt
• Brown bread to serve
• Sprigs of fresh dill to garnish
• 1 unwaxed lemon cut into six wedges

Melt the butter in a pan. Stir in the ground black pepper, mace, cayenne pepper and bay leaf, then allow to cool until just warm. Remove the bay leaf.

Divide the shrimps between 6 ramekins. Cover with the spiced butter and a little salt, then chill in the fridge until set.

Griddle the brown bread until toasted then serve warm with the potted shrimps, garnished with a sprig of dill and with a lemon wedge for squeezing over.