Sweetcorn & Prawn Soup

Cook Time 20 minutes

Servings 4


1 tsp extra virgin olive oil

1 onion, finely chopped

1 x knob of ginger, minced

1 x (400g) can of corn kernels

1 x (10g) chicken stock cube, dissolved into 800ml of boiling water

6 green prawns, peeled and deveined and cut into thirds

1 egg, whisked

1 tsp sugar

Pinch of white pepper


Blend the corn with its liquid 3-4 times with a stick blender.

Heat oil in a medium pot and soften the onion and garlic. Add the corn and stock and bring to a boil. Turn to low heat and place the lid on. Cook for 15-20 minutes.

Now add the sugar, pepper and prawns and cook for less than a minute, then, using a wooden spoon to continuously stir, pour in the egg. Once the egg is cooked and resembles threads, serve.


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