Cajun Prawns with Peppers

1 large onion

2 Bell Peppers - 1 red, 1 yellow

2 cloves garlic

2 tsps veg buillion made up to 1/2 pint.

1 pack tiger or other large prawns.

Rice / white wine

thyme

Cajun Seasoning

tabasco

Oil for frying

1 cup long grain & wild rice (Sainsbury's do a good one, the Tesco offering is poor)

Serves 2

Chop the onions into small pieces and fry until almost translucent. Slice the garlic finely and chop the peppers into small chunks (about 5-7mm a side). Add to the onions and cook over a low heat for a few minutes. Add enough wine to cover the bottom of the pan, and turn up the heat, bringing the wine to a boil. Sprinkle thyme over the lot, generously. Stir. Add the buillion, stir again. Sprinkle a fine covering of cajun seasoning over the lot. Careful here - put too much in and it can come out quite spicy! Add 0-4 drops of tabasco to taste.

Get the rice started - cooking as per packet.

Let the sauce cook down until there is only a little liquid left.

Serve over the rice.

Seafood Pasta

1 tin of white crab meat

1 pot crayfish tails

1 (v small) pot of dressed lobster

1/2 large onion

4 dessert spoons (heaped!) of thick cream. Or probably about 100ml of double.

1 egg yolk

1 spring onion, chopped

Cream sherry

Butter

Olive Oil

(Fresh) Pasta

Serves 2

Chop the onion very fine. Melt a slice of butter in a large pan. Add a little olive oil. Once the butter has melted, fry the onions slowly over a low heat until translucent.

Meanwhile start cooking up the pasta.

Once the onion is ready, add enough enough sherry to cover the pan to about 5mm. Increase the heat until the sherry boils and simmer for 2 mins. Take off the heat, and add in the cream. Mix well. Whisk in the egg yolk. Add the crab & crayfish. Stir well. Heat until the sauce is thickening - will take longer if crab / crayfish not drained properly.

Once the pasta is cooked, add to the sauce, and stir together. Add in the spring onion, and mix well. If still watery, cook down until the sauce covers the pasta.

Serve with the lobster on top of the pasta as a garnish.