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Hot Grilled Prawns with Mushroom Mozzarella

You can use frozen prawns for this dish, but it is even better if you can buy them fresh and juicy from your fishmonger or from the fish counter in your supermarket.

Ingredients
350g/12oz large shelled prawns – defrosted if necessary
Juice of 1 lemon
Salt and freshly ground black pepper
200g/7oz pasta shells
1 dsp olive oil
2 leeks – finely sliced
200g/7oz mushrooms – sliced
200g/7oz Parma ham or Serrano ham
½ tsp paprika
275ml/½pt single cream
110g/4oz mozzarella cheese – grated

Method
Sprinkle the prawns with a little lemon juice, salt and pepper

Heat a large pan of boiling water. Add a little salt and cook the pasta according to the instructions on the packet. When it is cooked, drain, return to the pan and leave to one side.

Heat the oil in a large pan. Add the leeks and mushrooms and cook gently for 2-3 minutes.

Add the ham, prawns, paprika and cooked pasta. Mix well. Pour the cream into the mixture and stir well. Do not overcook or you may require more liquid.

Transfer the mixtrue ot a lightly greased ovenproof dish. Sprinkle with mozzarella cheese and place in a hot oven @ 200飩癈/gas mark 6 for 6-7 minutes, or below a hot grill for 4-5 minutes until bubbling and golden

Serve wih bread and salad.

French Toast Stuffed with Plums & Peaches

This is my version of French toast made with ciabatta or any of the other healthy breads now available, low fat milk and lots of fruit. You will need unsliced bread to make this French toast. Serve with yoghurt or fromage frais.

Ingredients
Serves 2 peaches- stoned and sliced
2 plums or apricots- stoned and sliced
1 dsp maple syrup
2 eggs- lightly beaten
2 dsp low fat milk
Few drops of vanilla extract
4 slices bread
25g/1oz polyunsaturated fat or oil

Method
Place the fruit in a large bowl with the maple syrup. If the fruit is very firm it should be poached gently for 1-2 minutes just to soften it slightly and then mixed with the maple syrup.

In a separate bowl whisk together the eggs, milk and vanilla extract.

Cut 4 slices of bread, each about ½ inch thick. Cut each slice along one side to form a pocket. Use around half of the filling to fill the pockets, then seal the openings by pressing the bread firmly together. Place the fruit sandwiches on a flat dish and pour over the egg mixture, ensuring that each of the sandwiches is coated on both sides.

Heat the fat or oil in a frying pan and add the sandwiches. Cook until both sides are golden.

Remove from the pan and place on some kitchen paper to absorb any excess oil. Cut the sandwich in half and serve with a spoonful of yoghurt on the side.

This recipe can also be used for savoury snacks. Simply fill the bread with;

ham, asparagus and sliced mushrooms

or sausage, tomato, onion and fresh basil

or ham, mayonnaise, cooked chicken and black olives.