Beef Short Rib Poutine

So I had a bit of an indulgent weekend. This was my dinner on Saturday night and it was delicious. It takes a bit of time and used short ribs, which I've never cooked with before but it was scrummy.

Beef Short Rib Poutine (from The Times)
(Serves 4-6)


1 tbsp olive oil
1kg beef short rib, cut into single ribs
40g butter
1 red onion, finely chopped
2 garlic cloves, finely chopped
3 tbsp plain flour
500ml chicken stock
250ml beef stock
1 tbsp worcestershire sauce
6 thyme sprigs, tied together with string
5 medium waxy potatoes, cut into wedges
200g melting cheese, such as provolone, raclette or mozzarella
Chopped parsley or chives, to serve

Preheat the oven to 170C. Heat the oil in a large, flameproof casserole over a medium-high heat. Season the beef with salt and cook for 5 mins until browned, then remove and set aside.

Reduce the heat to medium and melt the butter in the pan. Cook the onion and garlic for 3 mins until lightly golden, then stir in the flour and cook for a further min, stirring. Gradually stir in both stocks, along with 250ml water, and bring to the boil. Add the worcestershire sauce and thyme, return the beef to the casserole, cover with a lid and cook in the oven for 2 hours.

Remove the beef and roughly shred, then return to the casserole, together with the potatoes. Cover with the lid and cook for 45 mins until the beef and potatoes are tender. Remove the thyme and discard.

Scatter the pan with the cheese and return, uncovered, to the oven for 5-10 mins until melted. Serve with chopped parsley or chives.

Leek Rostiflette

This was so good, I've been raving about it to everyone. Proper comfort, stick to your ribs food. Yum!

Leek Rostiflette (from Sarah Beattie)
(Serves 4-6)

1kg potatoes, peeled
2 leeks
25g butter or 1 tbsp oil
2 cloves garlic, chopped
5 sundried tomatoes, sliced
200ml milk or white wine
2 tbsp chopped parsley
salt and pepper
few gratings nutmeg
1 250g camembert

Preheat the oven to 200C. Parboil the potatoes for 10 mins.

Meanwhile, clean the leeks and cut into 5cm lengths. Cut each length into matchsticks. Melt the butter or heat the oil and fry the leeks with the garlic and sun-dried tomatoes until starting to soften.

Drain the potatoes and coarsely grate. Add them to the leeks with the wine or milk, and parsley. Season well. Toss together and put into a shallow baking dish.

Slice the Camembert in half horizontally to give two rounds. Cut each round into quarters and arrange over the top of the leek and potatoes. Put in the oven for 20–25 mins, until the cheese is bubbling and golden.

Sausage, Tomato and Potato Bake

This is a really easy bake, pop it in the oven, forget about it for 15 mins, add some stuff, forget about it for another 15 mins, stir in the some pesto, dinner! I made it when I got back from a trip and was more concerned about getting stuff done around the house whilst it was cooking. It's damn delicious too!

Sausage, Tomato and Potato Bake
(Serves 2)

4 sausages, cut in half
200g new potatoes
1 onion , cut into 8 wedges
20 cherry tomatoes, halved
150g mushrooms, chopped
4 sun-dried tomatoes, sliced
2 tbsp basil pesto
salt and pepper

Preheat the oven to 200C.

Put the sausages, onions and potatoes into a roasting tin and spray with cooking spray. Put in the oven.

After 15 mins add the cherry tomatoes and mushrooms, stir and continue to cook for another 15 mins.

Removed from the oven and stir in the sun-dried tomatoes and pesto. Serve with a green salad.

Jerusalem Artichoke Latkes

I got some Jerusalem artichokes in my veg bag and I was hunting about for interesting things to do with them. These latkes were what I found. They are quite tasty, but they don't hold together all that well! This is also a massive amount for 2 people!! I served it with cottage cheese too.

Jerusalem Artichoke Latkes (from Naturally Ella)
(Serves 2)

225g Jerusalem artichokes, grated
225g potatoes, grated
112g parsnips, grated
1 large egg
2 tbsp plain flour
1 tbsp chopped chives
salt and pepper
2 to 3 tbsp oil for frying

For Serving
2 poached eggs
sriracha
chives

Put the grated Jerusalem artichokes, potatoes and parsnips in a clean tea towel or cheesecloth and squeeze out all the excess liquid. Place in a bowl and add the eggs, flour, chives, salt, and pepper and mix.

Heat a medium, frying pan over medium-low heat. Add a tbsp of the oil and swirl around the pan. Wet your hands and measure out about 3 tbsp of the Jerusalem artichoke mixture. Pat into a patty that’s about ¼in thick. Place in the heated pan and fry for three mins. Flip and fry for another three mins. The outsides should be golden and crisp while the inside should be hot.

Repeat with remaining mixture. Add more oil as needed. Divide between four plates and serve topped with poached eggs, sriracha, and chives.

Cheese and Onion Topped Vegetable Pie

This was a yummy veggie pie.

Cheese and Onion Topped Vegetable Pie (from Waitrose Autumn)
(Serves 4)
(9 WW SmartPoints per serving)

800g potatoes, peeled and chopped
splash milk
1 tbsp oil
1 carrot sliced
1 pepper, diced
300g leeks, washed and thickly sliced
40g butter
40g plain flour
400ml milk
1 tsp mustard
80g cheddar cheese, grated
1 bunch spring onions, sliced

Put the potatoes into a saucepan and over with water. Bring to the boil and cook for 10-15 mins until tender. Drain and return to the pan.

Add the milk and mash well. Season.

Preheat the oven to 200C.

Heat the oil in a frying pan and fry the veg for 5 mins. Transfer to an ovenproof dish.

Meanwhile, melt the butter in a small pan, stir in the flour and cook for 1 min. Gradually add the milk stirring constantly until thickened. Stir in the mustard and 20g cheese, season and pour over the veg.

Mix the remaining cheese and spring onions into the mash and spoon on top of the veg. Bake for 30 mins until golden.

Swede and Leek Soup

This came out the newsletter that comes with my veg bag. It's a delicious veg soup, lovely and warming for this chilly weather.

Swede and Leek Soup (from Organiclea)
(Serves 4-6)

2 tbsp oil
700g swede, peeled and diced
225g potatoes, peeled and diced
450g leeks, sliced
1 garlic cloves, sliced
1/2 tsp mixed herbs
1.5l vegetable stock
salt and pepper
150ml milk

Heat the oil in a large saucepan and saute the swede, potatoes, leeks and garlic for 5 mins.

Add the mixed herbs, veg stock and season.

Bring to the boil, reduce the heat and simmer for about 30 mins or until the veg are soft.

Using a hand blender, puree the soup until smooth. Stir in the milk, reheat and serve.

Chicken, Bacon and Mushroom Potato Pie

I made this for my parents a couple of weeks ago. I liked it but the sauce split. I'm not sure why. It was pretty tasty though, I like potatoes as the pie crust.

Chicken, Bacon and Mushroom Potato Pie (from Let The Baking Begin)
(Serves 4)

1.35kg potatoes, sliced thinly
2 chicken breasts
300g button mushrooms, quartered
4 strips thick cut bacon, cut into ⅓ inch pieces
½ large onion, chopped
30g grated cheese
125ml stock
60ml single cream
salt and pepper, to taste
garlic powder

Heat a frying pan over medium heat, add the chopped bacon and render the bacon until it crisps up. Add the chopped onions to the bacon and continue cooking until the onion is golden in colour. Tilt the frying pan to the side allow the fat to drip to the bottom and remove the onion and bacon to a separate bowl.

Heat the frying pan on high with the bacon fat in it, add the mushrooms and brown them over high heat, stirring frequently. Remove from the heat. Add the salt, pepper and garlic powder, mix to coat.

Cut the chicken breast into 1 inch pieces. Add the salt, black pepper and garlic powder and toss to coat.

Layer the ingredients in the following order: chicken, half of bacon and onion mixture, light sprinkling of cheese, mushrooms, bacon and onion mixture, a little bit of salt and pepper to season the mushrooms, light sprinkling of cheese and lastly arrange most of the potatoes on top.

Mix the chicken stock and cream and pour on top. Cover the baking dish with foil or lid. Place into preheated to 220C oven and bake for 15 mins, then reduce the heat to 180C and bake for another 40 mins. Remove the foil or the lid and cook for additional 20-30 mins or until the top is golden brown. Serve.

Veal Chop with Mashed Potato and Sautéed Mushrooms

I got some veal chops cheaply in Waitrose and then this recipe popped up in my Mum's copy of the Telegraph magazine. It was lovely and tasty, I love the combination of the veal and mushrooms.

Veal Chop with Mashed Potato and Sautéed Mushrooms (from The Telegraph)
(Serves 4)

4 veal chops
4 tbsp oil

For the mash
1.4kg potatoes, peeled and quartered
60g unsalted butter
50g milk

For the mushrooms
240g mixed mushrooms
1 tbsp oil
knob butter
1 garlic clove, chopped
100ml white wine
1 tbsp chopped parsley

Rub the chops with the oil and season. Set aside. Preheat the oven to 190C.

Meanwhile, cook the potatoes until tender.

Heat a frying pan over a medium high heat and add a splash of oil. Add the chops and cook until golden brown on one side, about 5 mins, then turn and cook for another 5 mins.

Remove the chops to a roasting dish and roast for 15 mins. Leave to rest for 10 mins.

Meanwhile, drain the potatoes, return to the pan and mash with the butter and milk. Season.

Heat a large frying pan over a high heat and add the oil and butter. Add the garlic and mushrooms and cook until the mushrooms are golden brown. Then add the wine and reduce until the liquid disappears. Remove from the heat, season and toss in the parsley.

Divide the mash between 4 plates, top with the veal and the mushrooms. Drizzle any mushroom juices round the plates.

Smoked Mackerel, Beetroot, Potato and Horseradish Bake

This was a very easy bake to make full of smoked fish and beetroot.

Smoked Mackerel, Beetroot, Potato and Horseradish Bake (from M&S)
(Serves 4)

500g Jersey Royal potatoes
100g cooked beetroot in natural juices
175g smoked mackerel
bunch dill
250ml double cream
150ml milk
1 tbsp horseradish sauce

Heat the oven to 190°C. Cook the potatoes in boiling salted water for 15 mins, until just tender. Drain well.

Arrange the potatoes in a baking dish with the beetroot. Remove any skin and bones from the mackerel and break the flesh into chunky flakes. Add to the potatoes and beetroot and scatter over half the dill.

Mix together the cream, milk and horseradish and season. Pour over the potato mixture and bake for 25 mins, until bubbling.

Serve, scattered with the remaining dill.

Fennel and Courgette Soup with Parmesan and Creme Fraiche

This is a deliciously creamy soup, that tastes full of cream but uses creme fraiche instead. It also used up one of my very rather overgrown courgettes, so that made me happy!

Fennel and Courgette Soup with Parmesan and Creme Fraiche
(adapted from The Times)
(Serves 6)

75g butter
1 large onion, diced
2 potatoes, peeled and diced
2 small fennel bulbs, finely sliced
2 garlic cloves, crushed
1.75l vegetable stock
2 courgettes, diced
300ml crème fraîche
2 tbsp parmesan, grated
salt and pepper

Melt the butter in a large saucepan over a medium heat and add the onion, potatoes, fennel and garlic. Cook for a few mins to soften, then pour over the stock. Bring the liquid to a simmer and cook for about 10 mins until the fennel is tender. Add the courgettes and cook for a further 10 mins.

Take the pan off the heat and blend with a stick blender until very smooth. Stir in the crème fraîche and grated parmesan, and season well with salt and pepper.

Ladle the soup into bowls and serve garnished with lots of chopped parsley and a sprinkling of parmesan on top.

Creamy Smoky Fish and Spinach Gratin

This was absolutely delicious, one of the best recipes from my cuttings box. It was also very easy to mix and used up the mashed potato I had languishing in the freezer. 

Creamy Smoky Fish and Spinach Gratin (from The Times)

(Serves 4)

1 tsp oil, plus extra to oil the dish
1 small onion, diced
sprig of thyme
salt and pepper
half glass of wine
200g spinach or chard leaves, roughly chopped
500g cooked potatoes, mashed, or in crumbled pieces (if roasted or boiled)
150ml cream or crème fraîche
few gratings of nutmeg
200-300g smoked fish, such as mackerel, kippers, haddock or pollock, broken into large flakes

For the topping
40g breadcrumbs
40g cheddar, parmesan or emmental, grated

Preheat the oven to 200C. Lightly oil an ovenproof dish, about 28cm in diameter.

Heat the oil in a medium-large saucepan over a medium-low heat. Add the onion and thyme, and a pinch of salt and sauté gently, until the onion is softened, for about 15 mins.

Pour in the wine and bring to a simmer. Add the spinach or chard leaves, put the lid on and cook for 1-2 mins, until just wilted.

Remove from the heat and add the potatoes and cream or crème fraîche. Stir to combine and season with nutmeg, salt and pepper.

Gently fold through the fish. Tip the fish mixture into the oven dish. Toss together the breadcrumbs and cheese and sprinkle over the top. Bake for 25 mins until golden and bubbling.

Leave to cool for a few mins before serving with a green salad.

Chicken and Leek Pie

The original title for this recipe is Chicken and Leek Shepherd's Pie - but to my mind you can't call anything shepherd's pie unless it has lamb mince in it. It's the lamb that makes the shepherd's bit not the mash potato. Anyway, enough of my English semantics!

Despite my quibble over it's name it is a delicious pie and a bit lighter than a traditional mince filled one. 

Chicken and Leek Pie (from Healthy Seasonal Recipes)

(Serves 6)

1 tbsp butter
2 large leeks, chopped leek
1 tbsp plain flour
185ml chicken stock
60ml cream or milk
4 chicken breasts, cooked and shredded
1 tbsp chopped parsley
1 small tin sweet corn
salt and pepper
3 baking potatoes, cooked and mashed.

Preheat oven to 180C.

Heat the butter in a large saucepan over a medium high heat. Add the leek and cook, stirring often until softened and starting to brown, 3 to 5 mins.

Sprinkle the flour over the leeks and stir to coat. Stir in the stock followed by the cream and bring to a simmer. Reduce the heat to medium-low and cook, stirring often until the sauce is thick, about 5 mins.

Stir the chicken, parsley, sweetcorn, salt and pepper into the leek mixture, and remove from the heat. Transfer to an oven-proof dish and top with the mashed potatoes.

Put into the oven and bake for 30 mins until the potatoes are starting to brown and heated through and the sauce is bubbling. Serve.

Spring Greens Coconut Curry

This is one of the most flavourful curries I have eaten in a long time. It is packed full of fresh veg and tastes amazing. I served it over a bowl of rice.

Spring Greens Coconut Curry (from Cranks)
(Serves 4)

1 head broccoli, cut into small-ish florets
4 new potatoes thickly sliced
8 asparagus spears, woody ends snapped off, and stems cut into 5cm pieces
150g frozen peas
3 tbsp oil
1 onion, sliced
2 cm root ginger, peeled and grated
3 garlic cloves, peeled and crushed
1 large chilli, deseeded and chopped
2 tomatoes, roughly chopped
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
½ tsp salt
handful baby spinach, roughly chopped
400ml tin coconut milk
handful fresh coriander, roughly chopped
juice 1 lime

Put the potatoes into a large saucepan, bring to the boil, add the broccoli and cook for 6 mins. Add the asparagus and peas and cook for a further 2 mins. Drain and return to the pan, and set aside.

Heat the oil in a large saucepan, add the onion, ginger, garlic and chilli and cook for 2 mins. Add the tomatoes, cumin, ground coriander, turmeric and salt and cook for 5 mins. Add the coconut milk, and simmer for a further 5 mins. Add the vegetables and cook for 2 mins.

Stir through the spinach and half of the coriander, then remove from the heat and squeeze in the lime juice. Serve.

Cream of Asparagus End Soup

I had a lot of woody ends of asparagus leftover and I hate waste so I looked around for things I could do with them. Soup seemed to be what google suggested so I set about making some. This is a bit of a faff as you have to boil the ends for ages and then blitz and then pass through a sieve or you end up with lots of stringy bits in your soup. This recipe produced a really lovely flavourful creamy soup.

Cream of Asparagus End Soup
(Serves 4-6)

25-60 asparagus ends
1 tbsp oil
1 onion, chopped
2 potatoes, chopped
juice 1/2 lemon
60ml cream to taste
salt and pepper

Place the asparagus ends in a large saucepan and cover with water. Bring to a boil and simmer for 30-40 mins until the asparagus is very mushy.

Blend the asparagus and blitz it using a hand blender. Tip the asparagus into a sieve over a bowl and squash to get as much liquid out as possible. Reserve the liquid.

Heat the oil in the large saucepan and add the onion and potatoes. Cook, stirring occasionally for 10 mins.

Add the reserved asparagus stock and simmer on medium low for 20-30 mins until vegetables are very soft. Using a hand blender blitz. Add lemon juice, cream and salt and pepper. Serve.

Warm Mackerel with Potatoes and Wild Garlic

This was a delicious dish, really easy to make but very flavourful and served with a green salad it makes a lovely light meal.

Warm Mackerel with Potatoes and Wild Garlic (from Ottolenghi)
(Serves 4)

4 potatoes, unpeeled
4 mackerel fillets, halved
salt and pepper
1 tsp sweet paprika
4 tbsp light olive oil, plus extra for drizzling
50g mixed salad leaves
1 tbsp lemon juice
1 lemon, cut into wedges

For the sauce:
250g Greek yoghurt
5g tarragon, chopped finely
2 wild garlic leaves, chopped finely
4 spring onions, thinly sliced
45ml extra virgin olive oil
1 tsp salt
¼ tsp cayenne or chilli flakes

Mix the sauce ingredients together in a bowl. Set aside.

Toss the mixed leaves in a bowl with the remaining 2 tbsp of olive oil, plus the lemon juice, salt and pepper.

Cook the potatoes in salted water until very tender, about 45 mins. Drain and put to one side.

Sprinkle the mackerel with a pinch of salt and pepper and the paprika. Heat 2 tbsp of the olive oil in a pan and fry the mackerel for 1-2 mins on each side, until just cooked.

To assemble: Cut the warm potatoes into 1.5 cm slices. Arrange a layer of them on one side of a serving plate and spoon a little sauce on top. Continue with a couple more layers of potato and sauce and finish with the fish. Drizzle with some olive oil and sprinkle on some sea salt. Pile the leaves on the other side of the plate and serve with wedges of lemon.

Chicken Stock

When I have a roast chicken I like to use every part of the chicken, so I always make stock with the bones. It also tastes better! This recipe comes from my Mum, it's the one she has been making for years and so I have no idea where it originally came from. This time round I used the stock in soup and I froze the leftovers.

Chicken Stock

1 chicken carcass from a roast chicken
2 carrots, cut into large chunks
1 potato, quartered
1 onion, quartered
2 bay leaves

Put all the ingredients into large pan and cover with water. Bring to the boil, then turn the heat down and simmer for an hour, skimming the scum and fat off the top occasionally.

After an hour, drain through a sieve into a bowl, keeping the liquid, leave to cool. Put into the fridge overnight and all the fat will float to the top. Skim off the fat with a slotted spoon and your stock is ready to use.

Crispy Potato and Beetroot Cake

I made this lovely potato cake for lunch this week and I have to say it is delicious. A really good way to use up those beetroot. It was a bit like a big potato rosti that had been baked. I served it with green salad.

Crispy Potato and Beetroot Cake with Sweet Mustard Sauce
(Serves 8)

25g butter, cubed, plus extra for greasing
2kg large Maris Piper potatoes, peeled and halved
1 onion
4 tbsp olive oil
500g beetroot, washed, trimmed and peeled
100g Jarlsberg cheese, rind removed
1 tbsp fresh lemon thyme leaves, plus extra to garnish

For the sweet mustard sauce
4 tbsp Dijon mustard
1 tbsp English mustard
2 tbsp white wine vinegar
1 tbsp caster sugar
3 tbsp extra virgin olive oil
2 tbsp roughly chopped fresh dill leaves

Preheat the oven to 190°C.  Grease a 23cm loose-bottom spring-form tin with butter, line the base with baking parchment and grease that too. Place a baking tray in the oven to heat up.

Put the potatoes into a large pan of water and bring to the boil. Cook for just 5 mins then drain and leave to cool completely.

Meanwhile, coarsely grate the onion and squeeze to remove any juice. Divide the onion evenly between 2 large mixing bowls. Coarsely grate the cooled potatoes into one bowl, tossing with the oil and some seasoning as you go. Coarsely grate the beetroot and Jarlsberg into the other bowl and toss with the thyme and some seasoning.

Scatter half of the potato mixture into the tin, without pressing it down, season, then scatter the beetroot mixture over the top, again without pressing down. Season again then finish with the remaining potato, without pressing it down, and dot with the butter.

Cover with a generous tent of foil that doesn't touch the top. Bake on the preheated tray for 1 hour, then remove the foil and cook for a further 30 mins or until tender and the top is crisp and golden.

Remove from the oven and leave to stand for 20 mins.

Meanwhile, whisk the sauce ingredients together with 2 tbsp warm water and season to taste.

 Loosen the edges of the cake with a knife, then remove the tin and parchment and slide onto a serving plate. Sprinkle with extra thyme leaves before cutting into wedges serve with the sauce alongside.

Hash Brown Pizza

So I have a lot of mushrooms in my fridge at the moment and in looking for something to do with them I came across this hash brown pizza which fitted in perfectly with afternoon tea on Mother's Day. This was really tasty and I will definitely be making it again. You can always change the topping to whatever you have in the fridge.

Hash Brown Pizza (from Slimming Eats)
(Serves 1)

1 large potato, peeled and grated
3 large mushroom, sliced
1 small onion, sliced
6 cherry tomatoes, halved
2 slices of bacon, chopped
40g mozzarella cheese, broken up into small pieces
1 egg
1 tbsp chopped parsley
salt and pepper
cooking spray

Preheat oven to 200C.

Place the grated potato into a clean tea towel and squeeze out the excess liquid. Put into a bowl and season well with salt and pepper.

Spray a baking tray with cooking spray and flatten out your grated potato on the tray, making it into a circular shape. Spray the top with cooking spray and place in the oven. Carefully turn over with a spatula when the underside is golden to repeat the process with the other side.

Meanwhile, spray a frying pan with some cooking spray and add you onions, mushrooms and bacon and cook for a few minutes until golden.

Remove the hash brown from the oven and arrange the mushroom, onion and bacon mixture on top, leaving a space in the centre. Put the halved tomatoes and mozzarella on top of the mushroom mixture. Crack the egg into the space in the centre. Return it back to the oven and continue to bake until the egg is cooked to your liking, about 7 mins for a runny yolk. Serve topped with the parsley.

Kielbasa and Sauerkraut Skillet Bake

This is the last of that languishing jar of sauerkraut. I actually really enjoyed this dish, it was caramelised and yummy with the crispy potatoes on top.

Kielbasa and Sauerkraut Skillet Bake (from Platings and Pairings)
(Serves 6)

2 tbsp oil
1 onion, chopped finely
3 cloves garlic, minced
1 red pepper, seeded and thinly sliced
1 tsp fennel seeds
2 tbsp Dijon mustard
Pinch of cayenne
salt and pepper
125ml dry white wine or vermouth
2 tbsp chopped parsley
400g kielbasa sausage, sliced
450g sauerkraut, rinsed and squeezed dry
5 tbsp sour cream
1 cup shredded Emmental cheese
2 potatoes, thinly sliced
1 tsp oil

Preheat the oven to 200C.

Heat 2 tbsp of oil in a large oven-proof frying pan over a medium heat. Add the shallot, garlic and red pepper and cook until softened. Add the sliced sausage and saute until beginning to brown. Add the sauerkraut, mustard, fennel seeds, cayenne, and pepper, and stir until heated through, about 4 mins.

Add the wine and parsley and cook for an additional 2 mins. Spread the sour cream over the mixture and sprinkle with cheese. Toss the potato slices with 1 tsp oil and the salt. Arrange the seasoned potatoes in a tight formation over the sauerkraut mixture and bake for 40-50 mins, until the potato slices are browning at the edges and the mixture is bubbling. Serve.

Jacket Potato with Sweet Chilli Prawns

This was so good. I had a huge craving for baked potato with prawn cocktail, but I thought some sweet chilli would give it a bit of kick. 

Jacket Potato with Sweet Chilli Prawns
(Serves 2)

2 Baking Potatoes
200g cooked prawns
1 tbsp Greek yogurt
1 tbsp sweet chili sauce
1 tsp freshly chopped coriander

Preheat the oven to 200C.

Stick a skewer through your potato lengthwise, rub with oil and sprinkle with salt.

Place onto an oven shelf and back for 1 hour turning half way through.

Mix the mayonnaise, yoghurt, sweet chilli sauce and coriander together and season well. Fold the prawns into the mixture.

When the potatoes are cooked, remove from the oven and remove the skewer, cut in half and top with the prawn mixture.