Prawn and chilli pt



30 ml butter
2 spring onions, chopped
10 ml crushed garlic
10 sweet piquanté peppers in brine, drained
750g cooked prawns, de-veined and peeled
Grated rind of 1 lime
15 ml lime juice
120ml mayonnaise
30 ml fresh coriander, chopped
Ready-bought roasted pepper sauce, to taste
To serve Parmesan cheese sticks


1. Heat the butter in a heavy-based frying pan. Add the spring onion and garlic and sauté until onion is translucent. Allow to cool slightly.

2. Transfer to a food processor and process with the sweet piquanté peppers, prawns, grated lime rind and juice until roughly chopped. Stir in the mayonnaise, coriander and pepper sauce.

3. Spoon into a dip bowl and serve with cheese sticks.