Shrimp and grits

Step 1: Bring 2 cups water, 2 cups whole milk and 1 tsp salt to a simmer in a heavy pan. Pour in 6 ½ oz stone-ground grits or coarse polenta in a thin stream, whisking constantly, until smooth.

Step 2: Turn the heat to low and cook for 25–30 minutes, stirring often and scraping the bottom, until thick and creamy and the grains are tender. Add a splash of hot water if it gets too stiff.

Step 3: Meanwhile pat 1 ⅛ lb raw king prawns dry and toss with 1 tsp smoked paprika and ½ tsp black pepper.

Step 4: Heat 1 tbsp olive oil in a large frying pan over a medium-high heat. Add the prawns in one layer and cook for 1–2 minutes per side until they curl, turn pink all over and the flesh is opaque in the middle. Lift them out onto a plate. A common mistake is leaving them in too long; they turn rubbery in seconds.

Step 5: Lower the heat, add 3 cloves garlic and 1 red pepper and cook for 2 minutes until soft. Pour in ½ cup chicken stock and 1 tbsp lemon juice, scrape up the browned bits and bubble for 2 minutes. Swirl in ⅔ oz butter and return the prawns for 30 seconds just to warm through.

Step 6: Stir 3 ½ oz mature cheddar and 1 oz butter into the grits until melted and taste for salt. Spoon into warm bowls, top with the prawns and sauce, and scatter with 3 spring onions.