Prawn risotto

Ingredients
75g risotto rice
1 vegetable stock cube
200ml water
1tbsp olive oil
25g butter
60g frozen (cooked and peeled) prawns
1 small onion
parsley
dill
parmesan

1. Put stock cube in water and boil.

2. Heat butter and oil in a pan and fry the onions until soft. Add the rice

3. Pour stock over rice and cook until all liquid is absorbed

4. Add the prawns and cook for 10 minutes, stirring

5. Sprinkle with herbs and parmesan, stir and serve

Serves 1

Chicken caesar salad

Ingredients
1 chicken breast, cut into chunks
6-8 leaves of lettuce, washed
2 slices white bread, torn into chunks
50g cheddar cheese, grated
caeser dressing

1. Fry the chicken, when half done add the bread (put more butter in the pan before adding the bread to stop it from burning)

2. Put the lettuce and cheese into a large bowl, add the chicken and bread when cooked

3. Pour the salad dressing over and mix well. Serve

Serves 1

Cheese scones

Ingredients

500g plain flour

1tbsp baking powder

1tsp mustard powder

pinch of salt

60g butter

100g cheddar cheese (grated)

1 egg

200ml milk

1. Preheat oven to 200°C / 400°F / gas 6

2. Mix flour, baking powder, salt and mustard powder in a bowl

3. Add butter and rub in to make bread crumbs. Add the cheese and stir in

4. Beat the egg and milk together and add to the mixture

5. Stir and knead to make a dough

6. Roll out to about 2 cm thick and cut out circles

7. Place on a greased baking tray and bake for 15-20 minutes 

Cheesy leek and ham bake

Ingredients
1 small leek (cut in half)
4 slices ham
100ml creme fraiche
30g parmesan
breadcrumbs

1. Preheat oven to 200°C / 400°F / gas 6

2. Boil the leeks in a shallow pan for 5 minutes until soft. Remove from water

3. Wrap each leek in 2 slices of ham and place in a small baking tin

4. Mix creme fraiche with 50ml of the water reserved from the leeks, stir in the parmesan and bread crumbs

5. Pour over the leeks in the tin and bake for 15 minutes

Serves 1