These little Thai prawn kebabs cook quickly and are perfect for appetisers or on the bbq.
Prep time 10 minutes plus one hour marinating; makes eight
Cook Time: 5 minutes
Not suitable for freezing
24 raw tiger prawns
zest and juice of half a lime
1 tbsp soy sauce
1 tsp honey
half tsp red Thai paste
8 small bamboo skewers soaked in water for 30 minutes
Soak 8 small wooden skewers in cold water. Mix together the lime, soy, honey and thai paste. Toss the prawns into the mixture and leave to marinate for 1 hour. Thread three prawns onto each skewer.
Cook on the grill for 2 to 3 minutes each side or until the prawns turn pink or fry in a frying pan for the same amount of time.
“In this Eton mess recipe, berries are very rich in vitamin C, which helps us to fight infection and absorb iron. You could also purée and sieve some raspberries together with a little icing sugar to make a raspberry coulis, and stir this through the mixture.
“Making raspberry coulis is another way to boost your child’s vitamin-C levels, and it goes well with vanilla ice cream and peaches to make a peach melba.” Annabel x
260g/9 oz/ 1 ½ cups mixed berries eg: blueberries, blackberries, strawberries, raspberries
1 tbsp plus 1 tsp icing sugar
125 ml / half cup double (heavy) cream
quarter tsp vanilla extract
1 X 200g pot Greek Yoghurt (8 oz) in US 1 x 7 oz pot Greek yoghurt
2 meringue nests 35g, broken into pieces
Put the berries in a bowl. Add one tablespoon of icing sugar and mix, crushing a few of the berries.
In a separate bowl, put the cream , 1 tsp of icing sugar and the vanilla and whip to soft peaks. Stir the yoghurt to loosen slightly, then carefully fold the yoghurt into the cream, followed by the berries and the meringue.
Spoon the mixture into 4 glasses and serve. You can chill these for up to 30 minutes but not much longer as the meringue will start to go soggy. Prep time: 15 mins.