Lucie took over Godwin’s Ice Cream Parlour on Manor Farm, and relaunched it as The Milk Shed in 2013.

Previously Lucie worked in event catering for 15 years, mainly in sport corporate hospitality, but gave up after her last contract on the Olympics at the beach volleyball to open her own business.

This is a gorgeous salad with or without the prawns. You can use marinated anchovies instead or serve with grilled sardines or mackerel.

Serves 4-6.

For the salad:
1 cucumber
700g assorted ripe tomatoes
4 sticks of celery
Half a red onion
Half a jar of grilled marinated red peppers
2 tbsp capers
50g basil leaves
Half a small loaf of rustic bread

‘Zebra’ peel the cucumber (take alternate strips off the length of the cucumber with a vegetable peeler to make it stripy), cut in half lenthways, scrape out most of the seeds with a spoon, then cut on the angle to make long half moons.

Chop the tomatoes into big chunks.

Slice the celery at an angle into thin pieces.

Peel and thinly slice the red onion into half moons.

Chop the peppers into strips.

Tear the bread into small, bite-sized pieces, toss with plenty of salt, pepper and a glug of olive oil and spread onto a baking tray. Cook in the oven at 180c for about six minutes until the croutons are  turning golden and crispy.

For the dressing:

Big handful each of parsley, mint and basil
1 tbsp capers
3 tinned anchovies
1 heaped tsp Dijon mustard
1 clove of garlic
About 100ml extra virgin olive oil
Juice of half a lemon

Finely chop the herbs, capers, anchovies and garlic, then mix together with the mustard, olive oil and lemon juice to a loose consistency and season to taste with salt and pepper.

For the prawns:
24 large shell-on cooked medditeranean prawns or ‘crevettes’ 
2 tsp coriander seeds
2 tsp cumin seeds
3 tsp aleppo chilli flakes (or substitute 1 tsp sweet smoked paprika if you can’t get them)
Half tsp dried chilli flakes

In a dry frying pan gently toast the coriander and cumin seeds until they release their scent (about three minutes), then crush in a pestle and mortar or grind in a spice grinder and stir together with the aleppo chilli and dried chilli flakes.

Remove the heads and shells from the prawns but leave the tail shell on then toss with the dry spices and leave to marinade for half an hour.

Fry the prawns in a hot pan with a tablespoon or so of olive oil for about two minutes to warm through

To assemble the dish, in a large bowl combine all the salad ingredients with most of the dressing and season to taste. 

Divide between individual plates and top with the warm prawns. Spoon over a little more dressing and scatter on some extra basil. 

Preferably eat outside in the sunshine with a really cold beer!