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Prawn and chorizo skewers

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Ingredients 24 scallops, coral removed 1 tbls olive oil 1 tbls Clarks maple syrup 8 tbls olive oil 4 tbls lemon juice 12 rashers pancetta 2 tsp Dijon mustard 2 tsp Clarks maple syrup 2 tsp chopped capers 1 fennel bulb, sliced very thinly 2 handfuls rocket

Preparation 1. Wrap the scallops in the pancetta.

2. Whisk the olive oil, lemon juice, mustard, maple syrup and capers together to make a dressing. Season to taste.

3. Heat a frying and add the olive oil.

Cook the scallops for about 4-5 minutes until the pancetta is crisp. Add the maple syrup to the pan and swirl to coat the scallops.

4. Divide the scallops between 4 plates and serve with the salad and a wedge of lemon.

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Preparation Ingredients 24 large raw shell on prawns 4 tbsb olive oil Juice and zest of ½ lime 1 clove garlic, crushed 1 tsp dried chilli flakes 4 chorizo sausages or black pudding cut into thick slices Squirt of maple syrup Lime wedges

1. Soak 12 bamboo skewers in cold water for 30 minutes or use metal skewers.

2. Combine the olive oil, lime juice and zest, garlic, and dried chilli flakes in a bowl. Add the prawns, toss to coat, cover and marinate in the fridge for about 30 minutes.

3. Squirt the maple syrup into a shallow bowl, add the chorizo and toss to coat.

4. Thread the prawns and chorizo on to the skewers. Allow 3 prawns and 2 chunks of chorizo per person. Finish with a wedge o lime.

5. When the barbecue has reached medium heat grill the skewers for 3 minutes on each side until the prawns are pink and the chorizo is sizzling.

Alternatively grill for 3 minutes or so on each side.

6. Remove from the barbecue and drizzle with maple syrup.

7. Serve with a sweet chilli dip.

Clarks UK Ltd, Unit 8, Estuary Court, Queensway Meadows Industrial Estate, Newport, NP19 4SX T: 01633 293140 F: 01633 293 141

www.clarks-uk.co.uk https://twitter.com/clarksmaple https://www.facebook.com/ClarksMapleSyrup