Barbora Stiess, the culinary guru behind The Devilled Egg Kitchen Academy in Bristol, rustles up a jubilee menu fit for a Queen
- Split the vanilla pod in half and scrape the seeds out and pop into a pan with the milk.
- Heat the milk up, take off the heat and then leave to infuse for at least half an hour, remove the pod and leave to cool
- Zest half the lime
- Mix the vanilla milk, creme fraiche, chopped dill, paprika and zest (reserving a pinch of each for decoration), salt and pepper to taste and a squeeze of lime juice and stir into the prawns.
- Serve in a bowl, decorated with the lime and paprika and a sprig of dill.