Chermoula Potted Shrimp with Carrot and Preserved Lemon Pickle

As an occasional treat, I love a pot of the famous delicately spiced Morecambe Bay potted shrimps, and they are very easy to make yourself at home too. For my own bolder recipe, I add a touch of Moroccan chermoula spices to the shrimp, then serve with plenty of crusty sourdough with a punchy pickle on the side. Serve as an elegant starter when entertaining friends and family, then close your eyes and feel transported from the chilly bays of Lancashire to the more glamorous climes of Casabla