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

450g/1lb pork tenderloin


1 clove garlic, crushed

45ml / 3 Tbsp Hoisin sauce

30m l/ 2 Tbsp dark soy sauce

30ml / 2 Tbsp Sherry Vinegar

15ml / 1 Tbsp clear honey

2.5ml / ½ tsp sesame oil

1.  In a rectangular dish, mix together the marinade ingredients.  Cut incisions into the pork, approximately 1.25cm / 1/2in apart, but not all the way through.

2.  Place the pork in the marinade, cover and marinate for 3-4 hours in the refrigerator, turning once.

3.  Place on a barbecue (or under a pre-heated grill) for 20 min, until cooked right through, turning occasionally.

Slice and serve.



Make a free website with Yola