From pot washer to Michelin-starred restaurant owner, Tom Sellers’ foodie star continues to rise. Here's one of his recipes for you to try.

Ingredients:

Serves Two

250g brown shrimps

1 clove of garlic, thinly sliced

1 chopped shallot

10g chopped parsley

1 wild garlic leaf, sliced (if you can’t find this, try adding an extra half clove of garlic to the butter, but remove the green heart to prevent bitterness)

Fresh nutmeg

Zest of 1 lemon

½ chopped chilli

200g butter

Black pepper

Method:

In a saute pan, warm half of the butter, sweat off the shallot, chopped chilli and sliced garlic. Once sweated, add the shrimps and remove from the heat. Then add the wild garlic and chopped parsley.

Season with a little fresh nutmeg, a twist of black pepper and some grated lemon zest Place in a kilner jar. The aim is to have a layer of butter on top of the mixture. Use the remaining butter to ensure that the pot is sealed and chill the potted shrimp until the butter has set hard on the top.

Serve the potted shrimp with toast or Melba toast. You can make your own Melba toast by slicing regular toast horizontally through the crust and then blasting it in an oven for five minutes until it curls up.