200g unsalted butter
350g peeled green prawns
3 garlic cloves chopped
1/4 tsp freshly grated nutmeg
1 tsp lemon zest + 1/4 cup lemon juice
2 tbs whole egg mayonaise
2 tbs chopped dill plus a few extra sprigs to serve
1 baguette
extra virgin olive oil to brush

1. Melt 100g butter in a saucepan over medium heat. Season the prawns then add to the pan with the garlic and cook, stirring, for 3-4 minutes until prawns are cooked through. Cool completly.

2. Transfer the cooled prawn mixture to a food processor with nutmeg and lemon zest and juice. Whiz until a smooth paste, then add the mayonaise and chopped dill, pulse a few times until combined. Divide into serving bowls and smooth over the top.

3. Melt remaining 100g butter in a pan until foaming, cool slightly then skim surface and remove any white solids, Then top pate with clarified butter mix, add a sprig of dill, place in fridge until set.

4. Cut baguette into 1cm thick slices on the diagonal, lightly brush the bread slices on one side with olive oil, arrange on lined tray and bake for 20 minutes until crisp and golden.
Serve patte with baguette croutons.