with Basil and White Wine

1kg Mussels – cleaned and debearded, discard any broken ones

x1 Onion – finely chopped

x2 Garlic cloves – crushed

100ml double cream

125ml white wine

25g Butter

Bunch of basil

Bunch of parsley

Small loaf of crusty bread

  • In a large pan, sweat the onion and garlic off in the butter. Raise the temperature of the pan and add the wine. Reduce the liquid by almost 2/3. Add the mussels and put a lid on the pan.
  • Shake the pan now and again, this will only take minutes to cook. Once the mussels are all open, put them in a bowl to keep warm. Reduce the mussel liquid slightly and add the cream until a thicker, sauce like consistency.
  • Finish with a parsley and chopped basil. Pour our the mussels and serve with crusty bread and butter

Cream of Spinach and Watercress Soup

500g Watercress

100g Spinach

x1 Onion – diced

300ml Boiling Water

400g Ice

Salt and Pepper – to taste

Creme Fraiche

10g Butter

  • Sweat the onion in butter, do not colour. Turn up the heat high and add the spinach and watercress and cook for 1 minute. Add the boiling water and cook for another minute. Add the ice to stop the vegetables cooking and blitz everything together. Bring back up to temperature and serve with a spoonful of crème fraiche.

Cornflake and Coconut crusted Prawns

400g fresh prawns, shelled

2 large eggs

4 tbsp plain flour

1 heaped tsp of paprika

Salt and pepper

150g cornflakes

75g desiccated coconut

  • De-vain the prawns by cutting with a sharp knife down the backs so the prawns open up and take the shape of a butterfly and lay on a tray.
  • Crush the cornflakes in a bowl using your hands, until nice and fine, add the coconut.
  • Mix the paprika, salt and pepper into the flour. Whisk the eggs.
  • Carefully dip each prawn into the seasoned flour, shaking of any excess.
  • Dip the prawns into the egg, again shake of any excess and then into the cornflake and coconut mix and onto a clean tray.
  • Fry in hot oil at 170 degrees for about 1 minute. Don’t be scared to try a tester first to get the confidence. Fry in small batches at a time so not to affect the temperature. Drain on kitchen paper and serve as soon as you can.
  • An obvious lemon wedge if you are just eating them with the likes of ketchup or mayonnaise. I like to serve them with a zingy thousand island sauce or a spicy dipping sauce.