Syllabub.net

This is brilliant - and much easier than it sounds. Serves 6.

• 6 ramekins for serving
• 400g rhubarb
• 100g caster sugar
• 25g butter
• 6 ginger nut biscuits
• 150g custard (pref vanilla)
• 1 egg yolk
• 4 egg whites
• 1 teaspoon plain flour
• salt

Preheat oven to 180C.

Cook rhubarb and sugar with a little water for 10-15 mins until soft. Cool in fridge.

Smash up biscuits using a pestle and mortar (or any other method). Line ramekins with butter and then biscuit mix and a small handful (save some for later). Add a small blob of rhubarb to each ramekin.

Mix the rest of the rhubarb with the custard, egg yolk and flour. Whisk the egg whites and salt in a large clean bowl until you have soft peaks. Add 2 tablespoons of sugar and whisk again on high speed until stiff. Fold the egg whites into the rhubarb/custard gently - start with a couple of spoonfuls and then add the rest.

Fill up the ramekins with the mixture and bake it in the oven for 15-20 minutes (don’t open the oven door!!!) until risen and golden brown. Add remaining biscuit mix on top of souffles and poke a hole in each and add a drop of custard.

Simple, quick, delicious - a perfect starter or snack

• Extra virgin olive oil
• Fresh ginger (thumb size)
• 2 Cloves of garlic
• Fresh red chilli
• 4-6 Raw tiger prawns per person
• 1-2 lemons
• handful of fresh parsley
• Loaf of Ciabatta - 1 slice per person

Finely chop ginger, garlic and chilli (discard seeds). In a large frying pan heat the oil and add spices and prawns for a couple of minutes (until prawns are pink). Take off the heat and squeeze over a little lemon juice (you will add more at the table), the parsley and some extra virgin olive oil. Toast the ciabatta slices. Assemble prawn mixture on toast and lemon quarters on the side.

This is a delicious and simple dish - 15 mins and you’re done!

For 2 people you need the following:

• 200g linguine (or spaghetti)
• Olive oil
• 1 clove of garlic, finely sliced
• Dried chilli flakes
• 200g of mixed seafood (fresh is best, but most supermarkets sell frozen Fruits de Mer, or Seafood Cocktail)
• Zest and juice of a lemon (make sure it is washed)
• Handful 0f flat leaf parsley

Boil some water and start cooking your linguine (if you twist it before you put it in the pan it’s easier to get it under water). Heat oil in large frying pan/wok and add garlic and a pinch of chilli - until the garlic is softened but not browned. Add seafood (careful - will sizzle!) and cook over medium heat for 8 minutes (until everything is cooked and piping hot). Add zest and juice from the lemon. Take pan off the heat. By this time pasta should be done - drain and add to seafood. Add the chopped parsley and mix everything well together. Done!