This is a classic if you're on the coast, served with fresh crusty bread and an ice-cold beer of glass of wine. Adding the butter gives the dish richness and extra zing (you can use less chilli if you don't like it too hot). Of course, the prawns can also be grilled over hot coals. The below recipe serves 6. Top tip: Strictly speaking, peri-peri is made with African bird's-eye chillies (Capsicum frutescens), not Thai/Asian bird's-eye (Capsicum annuum).

Follow this exciting recipe below to create a tasty dish you are sure to try again:

What you need for the prawns:

• 3 bird's-eye chillies
• 2 cloves garlic, grated
• Zest and juice of 1 lemon
• Zest and juice of 1 orange
• Salt and pepper
• 2t smoked paprika
• 4T olive oil, plus extra for grilling
• 1t honey
• 36 king prawns, deveined
• 2 lemons, cut into wedges

For the chilli butter:

• 1/2 cup soft butter
• 2 red chillies, finely chopped
• Zest of 1 lemon
• 2T chopped parsley

Method:

1. To make the peri-peri, crush chillies, garlic, citrus zest and juice, salt and pepper into a paste using a mortar and pestle.
2. Whisk the paste with paprika, olive oil and honey.
3. Place prawns in a large bowl, pour over the peri-peri sauce and carefully toss until they're all coated.
4. Leave to marinate in the fridge for 20 minutes.
5. Mix the ingredients for the chilli butter and season. Gently simmer in a saucepan until golden-brown and caramelised.
6. Heat a griddle pan until smoking hot. Drizzle olive oil over the prawns and place them in rows on the pan.
7. Grill for 4 minutes a side, basting with leftover peri-peri sauce, until they're slightly charred.

Serve prawns on a platter, drizzled with chilli butter, and lemon wedges on the side.

These spiced and syrup-soaked coconut-dusted treats appear whenever family gathers - and especially on Sunday mornings. We've added a floral note that calls to mind that other Cape Malay treat, a creamy drink called boeber. A top tip for these koeksisters is filling them with Caramel Treat to make them even more delicious!

Follow this simple recipe below to create this South African favourite:

What you need for the koeksisters:

• 3 cups flour
• 3T brown sugar
• 1 1/2 t baking powder
• A pinch of salt
• 1t ground cardamon
• 1t ground ginger
• 1t cinnamon
• 1t ground aniseed
• 1t instant yeast
• 1T butter, melted
• 3/4 cup lukewarm water
• 3/4 cup milk
• 1 large egg
• 1T oil, plus 4 cups for frying
• 2 cups desiccated coconut

For the syrup:

• 1 cup water
• 1 cup white sugar
• 2T rose water

Method:

1. Mix the flour, sugar, baking powder, salt, spices and yeast in a large bowl.
2. Pour the water, milk, egg, butter and oil into a jog, and whisk with a fork until combined.
3. Gradually add this liquid to the dry ingredients and mix until a soft dough forms.
4. Cover the bowl with a cloth and leave to rise for an hour in a warm place.
5. Tip the dough onto a floured surface and roll into a sausage shape. Cut it into 2cm slices.
6. Allow the dough slices to proof (leave space between them to expand) for an hour.
7. While the dough is rising, prepare the rose syrup. Gently stir the water and sugar in a sauce-pan over low heat until the sugar dissolves.
8. Turn up the heat to boiling, add the rose water and turn the heat off.
9. Gently press pieces of dough into oval shapes (don't work it too much or it'll become 'heavy').
10. Heat oil in a heavy-based pot over medium heat and fry koeksisters in batches, a few minutes per side, until golden brown.
11. Remove with a slotted spoon and drain on paper towels.
12. Dunk each one in rose syrup, remove and quickly roll in coconut (be careful as they'll still be hot).

Serve while they're warm, either on their own or with a delicious scoop of ice cream!