Potted prawns with pickled zucchini

1.Make pickled zucchini. Place zucchini in a large bowl with enough water to cover and stir in salt. Stand 30 minutes then drain well. Place half the onion, half the chilli and half the dill in a hot sterilised jar, top with zucchini. Place vinegars, sugar and seeds in a small saucepan, stir over medium heat until sugar dissolves. Bring to the boil, pour into jar. Top with remaining onion, chilli and dill, press down so zucchini is submerged in pickling mixture. Seal tightly and refrigerate overnight.

2.Peel and devein prawns and chop finely.

3.Heat 40g of the butter in a medium frying pan and cook prawns about 3 minutes or until beginning to change colour. Add brandy and cook over high heat about 2 minutes or until reduced slightly. Remove from heat and stir in tarragon. Place three quarters of the mixture in a medium bowl and reserve remaining mixture in a large bowl.

4.Heat another 40g of the butter in the same pan, cook onion over low heat, stirring, until soft. Add garlic and cook, stirring until fragrant. Process onion mixture, prawn mixture (from the medium bowl), rind and remaining butter until it becomes a coarse paste. Stir paste into reserved prawn mixture until combined. Season to taste.

5.Spoon prawn mixture into six ½ cup (125ml) ramekins. Smooth surface and top with extra tarragon leaves. Pour oil over mixture to seal the surface. Refrigerate 2 hours or overnight.

6.Preheat grill. Place brioche slices in a single layer on an oven tray under the grill until toasted lightly on both sides.

7.Serve potted prawns with pickled zucchini and toasted brioche.