Chermoula is the heady spice mix that is one of the signal flavours of Morocco. The dominant elements are garlic, cumin, hot and sweet red peppers, saffron and coriander leaves. It lifts any fish or chicken dish and here, tossed quickly in a hot pan with large prawns, makes them into a great first course. Fresh chilli is used for heat and paprika for colour, but you could omit the chilli if you hate hot things. Don’t omit the ginger, though, as it makes this variation special.