6 medium-sized, lime (or lemon) scented geranium leaves
6 oz butter
8 oz peeled, fresh or defrosted frozen prawns, plus extra for garnishing
1/2 tsp mace
1/2 tsp cayenne pepper
1/2 tsp crushed green peppercorns
Pinch of salt

Crush 2 leaves with your fingers and place the leaves and butter in a small saucepan over a low heat.

When the butter is frothing but before it starts to brown, remove from the heat, skim and leave for 30 minutes for the mixture to steep. 

Remove the leaves, add the prawns and seasoning and cook over a low heat, stirring for 3-4 minutes, until the prawns are cooked, if fresh, and the mixture is very hot but not coloring.

Spoon into 4 ramekins, pressing the shrimps lightly, to make sure they are covered by the butter.

Cook, then chill.

Before serving, garnish each with a few prawns and a geranium leaf.

Serves 4 (The Complete Geranium)