METHODMelt the butter in a saucepan on a high heat and add the mushrooms and sauté for 2-3 minutes or until tender. Season with salt & pepper.
Stir in the flour over the heat for 1 minute before gradually pouring in the wine, stirring or gently whisking to remove any lumps in the mixture. Bring to the boil, then pour in the cream and stock. Bring back up to the boil, then add the prawns, reduce the heat and simmer for 2-3 minutes. Add the herbs and season with salt and pepper. Remove from the heat and pour into 4 individual ovenproof ramekin dishes or 1 larger serving dish.
Put the potatoes in a pan of boiling salted water and boil on a medium heat for approximately 20 mins until tender. Drain and add the butter and milk and mash with a potato masher until creamy and there are no lumps of potato.
Put the mashed potato in a large piping bag with a large rosette nozzle and pipe on top of the prawn mixture in your dish.
Bake in the oven at 190C, gas mark 5 for 10 -15 minutes until golden on top.
A fresh idea for a delicious, easy-to-make starter to any meal.
Serves: 4
Preparation: 15 mins
Cooking: 10 mins
500g Rooster Potatoes (peeled and quartered)
50g (2oz) butter
200g (8oz) button mushrooms (thinly sliced)
Salt and Freshly ground black pepper
2 tbsp plain flour
250ml (9 fl oz) white wine
250ml (9 fl oz) single or regular cream
250ml (9 fl oz) chicken stock
250g (10 oz) cold water prawns
2 tsp chopped thyme leaves
1 tbsp chopped chives
For the mashed potato topping: 25g (1oz) butter, milk.