Serves 4  - as a generous starter


350g/12oz cooked unpeeled prawns

salt and pepper

12-16 small new potatoes, scrubbed

175g/6oz fresh peas, shelled weight

25g/1oz butter

2 handfuls green salad leaves

8-10 picked tarragon leaves

Prawn Dressing                                                           

150ml/5fl oz olive oil                                             

2 strips lemon peel                                                

4 black peppercorns                                               

1 bay leaf                                                              

juice of 1 lemon                                               

½ tsp brown or white sugar                                     

Cream Dressing

2 dessertspoons Fig Vinegar          

1 tsp soft brown sugar

4 Tbsp single cream

2 Tbsp walnut oil

squeeze  of lemon juice

1 Tbsp chopped chives   


1. Peel and de-vein the prawns carefully, removing the heads and tail shells, reserving 50g/2oz of the shells for the prawn dressing.  Refrigerate until needed.

2. To make the prawn dressing: Heat 2 tbsp of the olive oil with the reserved shells, lemon peel, peppercorns and bay leaf.  Cook gently for a few min but don’t fry. Add lemon juice and sugar and continue to cook till sugar has dissolved.  Add 100ml / 3½fl oz of the remaining oil, bring to simmer, remove from the heat and leave to infuse for 8-10 min.  Remove the bay leaf and blitz the dressing in a liquidiser until almost completely blended.  Check seasoning - add a pinch of salt or more olive oil, if needed. Strain through a fine sieve.  Use immediately, or keep in a jar in the fridge for 24 hours.

3. To make the cream dressing:  Whisk together the vinegar, sugar and cream, then add the walnut oil.  Add a squeeze of lemon juice and season with salt and pepper.  Refrigerate.

4. Plunge the new potatoes into boiling salted water and boil 15-25 min, depending on their size.  Drain and when cool enough to handle, cut into rounds or simply quarter lengthwise.  Season with salt and pepper and keep warm.

5. Meanwhile, cook the peas in boiling salted water until tender.  Drain and add to the potatoes.

6. Melt the butter in a frying pan and add the peeled prawns and cook gently for 2-3 min until heated through. 

7. While the prawns are simmering, add the chives to the cream dressing and spoon over the potatoes and peas.  Add the salad leaves and tarragon and fold them along with prawns.  Divide between four plates, drizzle with the prawn dressing and serve.



Serves 4

60ml (4Tbsp) White wine vinegar

8 free range eggs (room temperature)

4 fresh figs

200g prosciutto

200g broad beans, podded and blanched

30g rocket

60ml (4Tbsp)  Fig  vinegar

Extra virgin olive oil, to drizzle

Sea salt, to season

Freshly ground black pepper, to season


1.  Add about 6cm of water to a medium deep saucepan.  Add 60ml (4Tbsp) white wine vinegar, a pinch of salt and bring heat till small bubbles appear.  Break each egg into a cup or small bowl and carefully slip into the water.  Do not poach more than 4 eggs at a time.  Poach for 3 minutes, then remove with a slotted spoon and drain on a clean tea towel.  Keep warm.

2.  Wrap the figs with prosciutto and cook in a warm griddle pan until crispy.  Add the broad beans to heat through. 

3.  Serve the poached eggs with the wrapped fig, broad beans, rocket and a drizzle of fig-infused vinegar.  Season with salt and pepper. 

Note: Poached eggs can be cooked in advance and kept in cold water.  To reheat, place in boiling water for 30 seconds.                                                             





Serves 4


450g salmon fillets

2 lemons

200g asparagus tips

4 Tbsp walnut oil

4 tsp  Fig vinegar with Lemon

½ cucumber, cut into small cubes

12o cherry tomatoes, halved

150g rocket salad leaves


1.  Put the fillets in a shallow pan and add just enough water to cover them.  Squeeze the juice of one lemon into the pan.  Heat slowly and simmer gently for 5 minutes. 

2.  Lift the salmon, drain and set aside.  Fill the pan with fresh water and bring to the boil.  Add the asparagus and simmer for 2 minutes.  Drain in a colander and rinse with cold water. 

3.  Put the oil and vinegar in a bowl and season.  Whisk together, then add the cucumber, tomatoes and rocket leaves and toss gently.  Divide the salad between four plates with the asparagus, roughly flaked salmon and serve with wedges of lemon. 


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