If you love seafood you’ll really enjoy this delicious prawn starter. Potted shrimp was a favourite dish of Ian Fleming who passed on his predilection for the delicacy to his famous fictional creation James Bond. Fleming reputedly used to eat the dish at Scotts Restaurant on Mount Street in London.
600 g (1 lb 5 oz) cooked small prawns
250 g (9 oz) butter
¼ tsp ground mace
½ tsp each cayenne pepper and freshly grated nutmeg
1 tbsp Worcestershire sauce
2 tbsp freshly chopped chives
6 slices white bread to serve
 Dry the prawns on kitchen paper. Clarify the butter by gently melting it in a small pan. Spoon off the white scum, then pour the clear butter into another pan, discarding any milky residue.
 Add the mace, cayenne pepper, nutmeg and Worcestershire sauce to the clarified butter, season with salt and freshly ground black pepper, then heat through for 3 min without letting the mixture boil. Take off the heat and cool slightly. Stir in most of the chives.
 Divide the prawns among six 100 ml (3½ fl oz) ramekins and top with the flavoured butter. Sprinkle the remaining chives on top. Chill overnight.
 Preheat the grill. Put the bread on a baking sheet and toast until golden. Cut off the crusts and slice each piece horizontally through the centre to make two slices. Toast the uncooked sides until golden. Carefully slice each piece in half diagonally and serve with the prawns.