Instructions

1. For the spinach butter: Lightly wilt the spinach and squeeze moister out using tea towel. Blitz with softened butter, cheese, lemon and seasoning. Leave to chill (this can be frozen for future uses and also makes great topping for many fish and chicken dishes) .
2. Slice your sourdough and butter both sides with butter and place in warm pan and toast. Once toasted you leave aside in warm spot until you assemble your dish.
3. In warm pan add a little rapeseed oil and add your prawns
4. After 2 minutes add your mushrooms and sauté for a further 2 minutes.
5. Add 2 Tbsp on spinach butter.
6. Add a squeeze of lemon.
7. At this stage turn off heat and season with good sea salt and fresh pepper ( if you add your salt before this your mushrooms with be soggy)
8. Add chopped chive and chervil.
9. Heap this mix on top of your toast and serve without delay. When doing this at home place a large plate in the middle of the table bring the hot pan to the table and just pour over the toast. Its add a bit of theatre but also makes life a lot easer with less cleaning and serving involved.