Like many chefs, I love cooking at home for friends, but if I’m on my own on a Sunday I tend to make less effort, resorting mainly to toast and jam, or maybe a boiled egg. This little number is one I do make for myself, though, as it’s so simple and pretty heavenly – all very uplifting if the Sunday-night blues are setting in.
For 1
potted shrimp 1 x 57g tub
ground mace and cayenne pepper a good pinch of each
whisky 2 tbsp – as a peaty, malty type of girl, I favour Islay
chives a small clutch
creme fraiche 2 tsp
sea salt and black pepper
toast 1 thick slice of your choice, to serve
Put the potted shrimp in a small saucepan with the mace and cayenne, and heat gently until the butter has melted. Turn up the heat and add the whisky, letting it bubble off almost entirely before adding the creme fraiche and snipping in the chives. When everything is warmed through, season with salt and pepper to taste and spoon on to toast.
From The Sunday Night Book by Rosie Sykes (Quadrille, £12.99)
