Prawn and asparagus pasta sauce

• 1 bag (300g) small prawns (raw if possible but if not, cooked is fine), defrosted
• 1 bag (250g) raw king prawns chopped in half, defrosted
• 1 large onion chopped
• 2 garlic cloves crushed
• 1 packet asparagus tips
• 1/2 300ml tub low fat creme fraiche
• 1/2 300g tub chive philadelphia light
• 150ml white wine
• 75ml double cream
• 2 tsbp olive oil
• salt and pepper
• handful of basil leaves chopped

Use a large flatbottomed pan for this one, a big frying pan or a chefs pan is good.

Heat the olive oil on a medium heat and add the onions and garlic and saute slowly until soft and golden brown.

Next add the raw king prawns to the pan and fry until pink.

Then add the smaller prawns and the asparagus and stir fry in the pan until cooked.

Add the creme fraiche and the philadelphia and cook until they turn to liquid.  Add the white wine and simmer gently on a low heat for 5-10 minutes whilst you cook your pasta.

Just before you drain the pasta add the double cream and basil to the sauce and mix well, allowing to continue simmering right until serving, season to taste with salt and pepper.

Cheese and Asparagus Strudel

Adapted from a recipe from Silver Palate cookbook

Makes 2 strudels, each gives around 10 pieces, if you don't need this much strudel, either halve the receipe to just make one, or freeze one when its on its baking sheet prior to cooking. As always optional ingredients in italics.

• a bunch of asaparagus (cut into 1/2 inch pieces)
• 2 medium sized leeks (sliced thinly)
• 150g gruyere cheese (grated)
• 200g cheddar or double gloucester (grated)
• 3 normal sized courgettes (diced)
• 2 eggs
• 2 tbsp chopped fresh mint
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped chives
• 2 tbsp chopped oregano
• salt, pepper, paprika and cayenne pepper
• 2 tbsp lemon juice
• 2 packets ready rolled puff pastry
• Milk for sticking and glazing

Pre-heat oven to 180 degrees.

Put a spoon of butter in a chefs or saute pan, saute the leeks gently then add the asparagus and courgette, cook until soft.

Add all ingredients to bowl (except the puff pastry and milk) and season to taste with salt, pepper, paprika and cayenne pepper. Mix ingredients well with hands (messy but fun!).

Butter a baking sheet.

Flour a work surface and get puff pastry out of packet, lay on surface and gently roll out so that the piece is around 50cm wide by 30cm long. Place half of mixture on pastry and spread out so it is 2cm from each side and the bottom edge, but it is 10cm from top edge. Paint milk along all the edges. Roll the pastry over approximately 2 or three times to make a large sausage shape about 10cm long and 50cm wide. Very carefully (its very delicate and may need two of you) lift the pastry onto the baking sheet, and if it will not fit on the sheet properly make a horseshoe shape. Paint top with milk.

Repeat above instructions for second packet of pastry.

Cook in oven for 30-40mins until golden brown on top.