1. Drop about 30 cleaned prawns into a pot of boiling court bouillon liquid and turn off the heat. Let them cook, stirring occasionally, until they curl and turn pink – between one and two minutes, depending on their size.

2. Remove the prawns from the pot directly into an ice bath (a bowl of water and ice cubes mixed) to chill.

3. Wash the wild garlic thoroughly and roughly chop it, along with the rinsed capers. Add this to the softened butter with the lemon zest and sumac and roll like cookie dough into a sausage shape. Wrap it in greaseproof paper or cling film and chill, or freeze until needed. The wild garlic compound butter is a fantastic way of preserving wild garlic through the winter. It’s good on grilled meat too.

4 . Drain the prawns and arrange a nice pile of them on a platter, with a small bowl of the melted wild garlic butter nestled into the pile, with some lemon wedges on the side.