King prawn & chorizo skewers with cider butter glaze

The cook

1. 01

   Step 1SORT THE FIRE

   Set up a kettle BBQ for two-zone cooking, with lit charcoal on one side and no charcoal on the other. Aim for around 220°C with the lid down. Clean the cooking grate and have 8 metal skewers, tongs and a heatproof saucepan ready. Allow extra time to light the charcoal before cooking.

2. 02

   Step 2REDUCE THE CIDER

   Put the cider, cider vinegar, honey and garlic into the saucepan. Bring to a lively simmer on the hob or over the direct side of the BBQ. Cook uncovered for 10–14 minutes, until reduced to roughly 60 ml. Watch closely towards the end; you want a concentrated apple base, not a scorched sticky puddle.

3. 03

   Step 3BUILD THE SKEWERS

   While the cider reduces, pat the prawns thoroughly dry. Toss with the olive oil, smoked paprika, a little salt and black pepper. Thread 3 prawns and 3 slices of chorizo onto each skewer, alternating them and piercing each prawn through its thick end and tail end. Leave a little breathing room rather than packing everything tight. Wash your hands and clean anything that touched the raw prawns.

4. 04

   Step 4WHISK IN THE BUTTER

   Take the reduced cider off the heat and let the bubbling settle. Whisk in the cold butter a few cubes at a time until glossy. Taste and add a little salt if needed. Keep warm beside the BBQ, not over direct heat; boiling now can split the glaze. Divide between two bowls: one for brushing during cooking and one kept clean for serving.

5. 05

   Step 5GRILL HARD AND FAST

   Lay the skewers over the direct heat and cook for 2–3 minutes. Turn and cook for another 2 minutes, moving them to the cooler side if dripping chorizo fat causes flames. The prawns should be turning opaque and the chorizo should have crisp edges.

6. 06

   Step 6GLAZE AT THE END

   Brush lightly with the cooking portion of glaze, turn and brush the other side. Cook for another 30–60 seconds, using the cooler zone if the glaze catches. Allow roughly 5–6 minutes in total, depending on prawn size. Check the thickest prawn: the centre must be opaque and pearly, with no translucent flesh. Discard any leftover brushing glaze.

7. 07

   Step 7REST AND FINISH

   Transfer to a warm serving platter and rest for 2 minutes, uncovered. Spoon over the clean reserved cider butter glaze and scatter with parsley. Serve straight away with lemon wedges for squeezing. Buttery, smoky, sharp. Get stuck in.