Camarão na moranga

Preheat the oven to 210ºC, gas mark 7. Poke holes all over the squash with a fork, then put on a baking tray. Rub all over with 2 tbsp oil and season with salt, then roast for 50 minutes to 1 hour 15 minutes, or until the squash is soft and the skin has browned (squash cooking times vary a lot).

Meanwhile, combine all the marinade ingredients in a bowl with plenty of freshly ground black pepper. Add the prawns and Scotch bonnet, if using, then mix to coat. Set aside in the fridge to marinate for 20 minutes. Heat a large frying pan over a medium heat. Once hot, add the prawn mixture. Space the prawns apart and fry for 2 minutes, then flip and fry for another 1 minute until pink, opaque and cooked through. Pour in the coconut milk, stir and gently simmer for 2 minutes, then remove from the heat. Squeeze the Scotch bonnet, if using, to release its flavour, then discard (or chop and stir into the sauce if you like chilli heat).

When the squash is cooked, remove from the oven. Carefully (it will be very hot) use a sharp knife to slice off the very top, then scoop out and discard the seeds. Set aside the squash lid.

Preheat the grill to its highest temperature. Season the insides of the squash with a little salt, then use a spoon to compact the cooked flesh into the sides to create more room for the prawns. Carefully fill with the prawns and sauce, then drizzle the surface evenly with a little oil. Grill for about 8 minutes, or until the surface is browned and bubbling. Leave to cool for 10 minutes, then cut into wedges and serve with lime wedges for squeezing. Don’t forget to eat the lid!