Half-time Tapas: Served with Majorcan Tomato Bread

First, skin the tomatoes (1 minute in boiling water and the skin will slip off easily), then cut them into quarters.

Place them in a mini chopper together with the garlic, oil and some seasoning, and simply whizz to a purée (a stick blender will do this easily, too). Now empty it into a sieve set over a bowl and let the excess liquid drain off for the duration of the first half. Then, for the prawns: drain off any liquid and put them into a medium-sized bowl.

Crush the jalapeno peppers through a garlic crusher, followed by the garlic, and toss them together with the prawns, lemon juice, oil and seasoning. Next arrange the drained grilled peppers in a shallow heatproof dish and pile the prawns on top. Cut the cheese into cubes, then whizz in the mini chopper to ‘grate’ it, and sprinkle it over the prawns. Cover with clingfilm and pop it in the fridge until you need it.

About half an hour into the match (perhaps while there’s a goal kick or similar) turn the grill onto its highest setting.

At half-time pop the prawns under the grill (10cm from the heat) until the cheese is melted and bubbling and beginning to turn golden on top – about 5 minutes. Meanwhile, split the baguette lengthways, spread the tomato pulp on, season and top with the Serrano or Iberico ham and some basil leaves. Serve the grilled prawns on warm plates with the bread on one side.

Picture courtesy of Waitrose