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.

Fish Pie

• 325g mixed fish (I used salmon, haddock and smoked haddock
• 75g raw king prawns
• 2 bay leaves
• 3/4 pint milk
• 25g butter
• 25g flour
• 1 tub light cream cheese with onion and chives
• Chopped fresh parsley
• 4 baking potatoes
• 4 sweet potatoes
• Cheese for topping

Put the 4 baking potatoes in a hot oven to bake for 60 mins.

Peel and chop the sweet potatoes and put on to boil.

Put the fish in a pan with the prawns, the bay leaves and cover with the milk, bring to the boil and simmer for 5 mins.

Strain the fish into a sieve keeping the milk you used to poach it in.

Once the sweet potato is cooked, mash and add a tablespoon of the milk used for the fish. Put to one side.

Melt 25g butter in pan and stir in 25g flour, keep on low heat until combined and cook for 1 minute whilst stirring. Then slowly add the poaching milk, stirring constantly until combined and thickened. Add the tub of cream cheese and stir in. Once all combined flake up the cooked fish and add to the pan with the parsley combining the fish and sauce. Add salt and pepper to taste at this point.

Take the baking potatoes out of the oven and slice in half lengthways. Gently scoop the potato out of the middle of the skins leaving the skins in tact as shells. Put the potato in with the sweet potato and combine.

Take each potato shell and fill with the fish and sauce mixture. Then either spoon or pipe the potato mix over the top of each potato skin. Sprinkle the tops with grated cheese and put the potatoes on a baking tray. Cook for 20-25mins and then serve.

Use any leftover fish and mash to make a traditional fish pie in a dish.