I have a field of chervil in my garden – nothing seems to defeat it so I use it a lot. It has a slightly licorice fresh flavour, which gives the shrimp a lovely tang. If none is available, substitute with tarragon. If you want to use this as a main course double it and serve with sautéed kale.

Servings: 4

Ready In: 20 minutes

1 cup packed watercress sprigs

2 tablespoons flat leaf parsley, chopped

¼ cup chervil, chopped

1 teaspoon garlic, chopped

1 teaspoon lemon rind, grated

¼ cup olive oil

¼ cup Parmesan, grated

½ cup fresh breadcrumbs

1 pound (500 grams) extra large shrimp (16 to 20)

Salt and freshly ground pepper

2 tablespoons lemon juice

Preheat oven to 450 F.

Combine watercress, parsley, chervil, garlic, lemon rind, 2 tablespoons olive oil and Parmesan in a food processor or by hand. Keep the mixture chunky. Combine with the breadcrumbs. Season with salt and pepper to taste.

Heat remaining 2 tablespoons of oil in an ovenproof skillet over high heat. Season shrimps with salt and pepper and add to skillet. Sauté for 1 minute, turning once, or until shrimp are just beginning to turn pink. Sprinkle in lemon juice and top with breadcrumb mixture. Bake for 5 minutes or until crumbs are golden and shrimp are cooked through.

Serve immediately from the skillet.