Lemon chilli prawn spaghetti with pangrattato

The pangrattato acts as a seasoning and extra level of texture. It is great on top of pasta, risotto, soups and stews.

- First boil water for spaghetti and cook according to packet instructions.
- In the meantime finely dice a couple of banana shallots (or a white onion) and fry in olive oil until softened. Then add a finely chopped red chilli (we used a birds eye chilli), and a couple of cloves of minced garlic. Leave to cook for a minute or two whilst you prepare the pangrattato.
- In a food processor (or using a knife) blitz a slice of bread (preferably a day or two old) with a clove of garlic, a tea spoon of chilli flakes, the zest of a lemon, a handful of basil, a handful of parsley and an anchovy. Add a little olive oil to loosen.
- Add some cooked or raw prawns to the shallots, garlic, chilli mix, along with the juice of the lemon which you have left. Season with salt and plenty of pepper.
- Toast the pangrattato in a frying pan until golden but not burnt.
- Drain the spaghetti leaving a little of the cooking water and stir through the prawn mixture.
- Scatter the pangrattato on top of the prawn spaghetti and serve with extra lemon wedges and chilli oil for people to drizzle over the top if they like.

Scallops and prawns with Mojo sauce

Searching for Mojo sauce on the web brings up loads of different recipe variations, with suggestions that it originates from Cuba, The Canary islands and Mexico amongst other places.

I have no idea how authentic ours is but it tastes good!

Ingredients:
Approx 75ml olive oil
Juice of half a lime
1 large garlic clove, crushed
½ tea sp cumin
A small bunch of parsley, chopped
Splash of tequila (optional)
Splash of chilli sauce (or add a pinch of dried chilli)

Serve with grilled meat or fish

• Simply mix all of the ingredients together in a bowl before heating through gently in a saucepan for 5 minutes or so.
• Serve in a separate mini bowl per person so that it can be dipped in or poured over food as preferred.

Chinese omelette

Ingredients (makes 2 omelettes):

3 eggs

cooked peeled prawns

shitake mushrooms, sliced

3 spring onions, sliced

splash of soy sauce

1 clove of garlic

pinch of dried chilli flakes

1/2 tea spoon of chinese 5 spice

1. fry the mushrooms, spring onions, chilli and garlic until the mushrooms are just soft, add the soy and chinese 5 spice for the last minute or two


2. beat the eggs and pour half into an omelette pan


3. once the omelette is almost cooked, heap half of the the cooked prawns and mushroom mixture on one side then fold over the omelette


4. continue to cook for a few minutes until the prawns are warmed through


5. repeat for 2nd omelette