Serves: 4 | Cooking Time: Prep time 5 minutes. Cook time 18 minutes
You've heard of Mac & Cheese Balls! Now.... Scampi Mac & Cheese!
1. Preheat the oven to 220°C/200°C fan/gas mark 7 and bring a large saucepan of water to the boil. Remove all packaging and place the scampi on a preheated baking tray in the centre of the oven. Bake for 18 minutes, turning halfway through cooking, until crisp and golden.
2. Meanwhile, when boiling add the macaroni to the pan of water and simmer for 10-12 minutes until al dente. Drain, pop in a bowl and drizzle with oil to prevent the pasta from sticking.
3. Return the pan to the heat and gently melt the butter, sprinkle over the flour and cook for a couple of minutes then take off the heat and whisk in the milk. Return the pan to the heat and simmer for 2-3 minutes until the sauce thickens and coats the back of a spoon. Stir in the mustard, cheese, peas and macaroni then season with salt and black pepper. Transfer to an ovenproof dish
4. When the scampi has 5 minutes left, pop the mac ‘n’ cheese in the oven on the top shelf until the sauce is bubbling.
5. Serve the mac ‘n’ cheese in warm bowls topped with the scampi and a sprinkling of chopped parsley.
Tip: If you prefer, add some cooked tenderstem broccoli instead of peas. If you are short on time use a shop bought cheese sauce.
Deep fry 10 of our Bengali Prawns for 4 minutes. Heat a frying pan – add oil, add cumin and coriander seeds gently fry for 1 min. Add onion, garlic ginger and spring onion, fry for 2 minutes. Add rice and stir fry for a further 3 minutes. Place the rice onto a plate add prawns on top - finish with coriander and a poppadom.
Deep fry 5 or 6 prawns for 6 mins. Heat a frying pan – add oil, spring onions, noodles, sliced onions and stir fry 3 minutes, place on a plate or skillet. Heat up the pan again and add sauce to pan, stir fry the fried prawns in the sauce until coated. Place the prawns on a skewer and serve.