(from Delia Online)

2 Servings

• 6 oz (175 g) cooked peeled tiger prawns, defrosted if frozen
•  6 oz (175 g) risotto (arborio) rice
•  1 x 780 g jar lobster bisque or French fish soup
•  1½ oz (40 g) butter
•  1 medium onion, peeled and finely chopped
•  3 fl oz (75 ml) dry sherry
•  2 oz (50 g) Gruyère, finely grated, plus a little extra to serve
•  2 tablespoons whipping cream
•  a few sprigs fresh watercress, to garnish
•  salt and freshly milled black pepper

First of all place the baking dish in the oven to pre-heat. Meanwhile, in the frying pan, melt the butter and, over a medium heat, sauté the onion for 7-8 minutes, until soft.

Now stir the rice into the buttery juices so it gets a good coating, then pour in the lobster bisque (or soup) and sherry and season. Give it a good stir and bring it up to simmering point, then pour the whole lot into the baking dish and return it to the oven, uncovered, for 35 minutes.

Towards the end of the cooking time, pre-heat the grill to its highest setting. Take the risotto from the oven, taste to check the seasoning, then add the prawns.

Next, scatter the cheese over the top and drizzle the cream over.

Now place the dish under the grill for 2-3 minutes, until the cheese is brown and bubbling, then serve immediately, garnished with the watercress and the extra cheese sprinkled over.

Serves 4

- Oaty Crackers 125g (e.g. Hob Nobs)

- Butter 25g ish (adjustable)

- Ground Ginger Half Teaspoon

- Can condensed milk (Half of can will be used)

- Bananas 3

- Double Cream

- Teaspoon Instant Coffee

1. Boil an unopened can of condensed milk  for 3 hours. Will turn into toffee. Make sure enough water for the whole 3 hours or can will explode.

2. Crush cracker then mix in ground ginger and enough butter to make a good consistency for a base. Press into bottom of containers and set in fridge.

3. After 3 hours, cool the condensed milk for 10 – 15 mins before opening. Spread a thin layer onto the biscuit base, let it cool a little if still hot.

4. Slice bananas and cover the toffee layer.

5. Whip cream with ground coffee till very thick consistency, spread on top of banana layer.

6. Set in fridge.

- Prawns

- Garlic

- 1/2 Can Plump Tomatoes

- Sweet Red Pepper

- Basil

- Linguine

1. Slice Red Pepper to matchstick thin pieces, fry in olive oil for a few minutes till soft. Transfer to plate.

2. Mince garlic/Cut into tiny pieces, melt some butter in pan and fry garlic for a few minutes until golden. Turn up heat, add prawns and fry till golden brown on outside and almost cooked on inside. Transfer to plate, leave garlic bits in pan.

3. Pour can of plump tomatoes into pan to heat, add in the cooked peppers.

4. Boil water and cook linguine to about 1-2 mins under the time recommended on packaging. Add prawns to pan with tomatoes, then pour out most of the water from the pasta, but leave a small amount of liquid and pour this into the pan.

5. Add Basil, stir, then simmer on low heat until most of liquid evaporated and sauce has a nice thick consistency.

Serve with parmesan cheese gratings.

Ingredients:

- Red Pepper

- Mince beef (or one hamburger patty)

- Tomato Sauce in can of Plum Tomatoes (or chopped tomato)

- Tomato Paste; good squirt

- Dried Oregano

- Sliced Tomato

- Mozarella (or other melty cheese)

Methods:

(Preheat oven ~ 180 c)

1. Fry mince beef (if patty, break it up) till brown

2. Simmer beef in tomato sauce, tomato paste, salt and herbs for 15 – 20 mins

3. 5 mins before beef is done, place halved peppers into oven – roast for 5 mins.

4. Remove pepper from oven, fill with minced beef, then top with tomato and cheese.

5. Grill for 15 minutes.

Served with: Celery and Guacamole

Ingedients:

- whole plum tomatoes from the can
- mozarella
- avocado
- rocket

Dressing:

balsamic, olive oil, dijon mustard, salt (lemon juice)

• salt
• pepper
• garlic powder

make a mixture of, equal parts:

• brown sugar
• soy sauce
• water (optional)

put salmon in plastic bag

pour soy mixture and shake

marinate for 2 hours

grill salmon for 6-8 mins on each side

Ingredients:

• Salmon Steak
• Curry Salt (1/3rd Curry powder, 2/3rd salt) to give color
• tomatoes
• garlic
• chilli (optional)
• tomatoe puree
• dried oregano (or any dry herb good for tomato sauce)
• butter
• olive oil

Method:

1. soak tomatoes in boiled water for a minute or so, remove then dice into small cubes
2. fry in low/medium heat in olive oil and mince garlic
3. can add in finely chopped chill
4. season with salt, pepper, oregano, sugar
5. simmer for at least 15 mins
6. after it turns into quite mushy, add a generous dollop of tomato puree and stir
7. taste and season accordingly
8. add in cooked pasta with a tablespoon or so of butter, add a glug of olive oil – mix
9. serve with fresh chopped parsley

salmon cooked as in previous post

Ingredients:

• cod, fresh (not smoked or any processed crap)
• pancetta, thin slice
• vanilla pod
• vegs (mushrooms, aubergines, chicory and corgette) with fresh parsley

Method:

1. Lay out cling film
2. Lay slices of pancetta, slightly overlapping each other – preferably to cover width of cod
3. season cod with salt and pepper, and also vanilla pod scrapings (used cheese grater to shred pod)
4. wrap up TIGHT, let it season and take shape for at least half an hour
5. cook veg in olive oil in oven or fry etc.
6. fry in hot olive oil till slightly brown
7. sprinkly veg with chopped parsley, serve with cod

Ingredients:

• salmon steak
• curry salt (1/3rd curry powder + 2/3 salt) to color & season fish
• portobello mushrooms sliced
• aubergines
• corgettes sliced
• cherry tomatoes (optional)
• parsley

Method:

1. Slice Aubergines, sprinkle with salt on both sides, let sit for 15 mins then drain thoroughly and pat dry
2. wrap chicory in pancetta
3. Place aubergines, corgette and chicory onto roasting dish, add olive oil and salt all over (for chicory, only on the tips where there is no pancetta) , place in oven – turn when halfway done and add more olive oil – should be cooked roughly 10 – 15 mins
4. fry salmon with curry salt sprinkled all over in hot heat for a few minutes on each side

Slow fry mushrooms in olive oil and a sliver of butter, add chopped fresh parsley when almost done