This begins by giving the shell-on prawns some hot-and-fast, flavor-boosting frying. To do this, use a skillet that’s big enough to hold all the prawns in a single, evenly spaced layer.

Set your skillet on a high heat and add 1 level tablespoon coconut oil. As soon as the oil starts shimmering, stir in the prawns so they get coated all over with the oil. Let them sizzle on that high heat for 30 seconds, then flip them all so they can sizzle for another 30 seconds and then turn off the heat.

Quick as you can, use a slotted spoon to remove the prawns and set them aside on a plate to cool. The prawns will have picked up a little darkening pink color and the oil will have been infused with flavor from the shells. Good. The prawns aren’t yet cooked through but will do so when you bake your pattice in the oven.

Now add another level tablespoon of coconut oil to the slightly oily skillet. Set the skillet on a low heat and stir in the onion, garlic, chilli, garam masala, turmeric, and salt.

Now you want to gently stir-fry the mix on that low heat for about 5 minutes until the onion softens and loses almost all its body. Once that has happened, the garlic and chili will have also become sufficiently softened.

And that’s all the cooking finished for the filling. All that remains to be done is to prep the prawns and then add them to your fried mix along with the lemon juice.

So, peel the prawns and discard the shells. Chop the prawns into 1/3-inch dice and add them to the skillet. Pour in the lemon juice and give the whole lot a thorough but gentle stir. That’s it. Your filling is finished. Time now to sort out the pastry and get your pattice ready for baking.

Lay the sheet of puff pastry on a work surface dusted with flour - this stops it sticking. Now use a sharp knife to cut the sheet into 3-inch squares. You’re now ready to start filling and forming the pattice.

Place a heaped teaspoon of the filling into the centre of a pastry square. Use your fingers to create a mound of filling that will allow you to fold the pastry over it to create a triangle. Once you’ve formed that mound, use a fingertip dipped in cold water to moisten the edges of the pastry. Now fold the pastry and gently press down around the two edges to create a seal between their top and bottom. Repeat the process with the remaining pastry squares.

Place the formed pattice on a large plate and set them to chill in the refrigerator for 30 minutes.

Turn your oven to 400 F / 200 C and place a shelf in the middle. To bake your pattice, you’ll need a large, flat baking tray evenly coated with a level tablespoon of coconut oil. And keep the tray out of the oven – don’t let it heat.

Once the oven has come up to temperature, arrange the pattice on your cold, oiled baking tray. Now use a pastry brush to give the tops of the pattice a thin, even coating of the egg-and-cream glaze. This will give them a lovely pale golden sheen as they bake, so do make sure you brush their tops all over with a thin coating of the glaze.

Once that’s done, set the tray in your 400 F / 200 C oven and let the pattice bake for 15 minutes. That’s it. Let them cool for 5 minutes, then carefully remove them from the tray and arrange them on a suitably elegant serving dish.

You can do this while the pattice are chilling and your oven’s heating.

Now, while taking a little patient care over the pattice pays big flavor dividends, your food processor does all the work that’s needed to make the relish.

So, simply add all the ingredient to the processor and blitz until you have an even-textured, chutney-like relish. Turn it into a pretty bowl and it’s ready for serving alongside your pattice.