• 4 sweetcorn cobbettes
  • 270g cherry vine tomatoes, snipped into short lengths
  • 1 small, crunchy baguette
  • 4 tbsp extra-virgin olive oil
  • 1 lemon, halved
  • 225g raw, peeled, jumbo king prawns
  • 1 tbsp red wine vinegar
  • 50g pea shoots


  1. 1

    Preheat the oven to 220°C/gas mark 7. Cut the cobbettes into 1cm-thick slices using a serrated knife and put in a roasting tin with the tomatoes. Tear the baguette into chunks and scatter around the tin. Drizzle over ½ tbsp of the oil, season generously and mix well. Place the lemon halves cut side down in the tin.

  2. 2

    Cover the tin tightly with foil and roast for 15 minutes, then remove the foil and roast for a further 8 minutes. Toss the prawns with ½ tbsp of oil, add to the tin, mix everything gently and roast, uncovered, for a further 7 minutes or until the prawns are cooked through.

  3. 3

    Mix the remaining oil with the vinegar and a pinch of salt and pepper. Toss the pea shoots with the dressing and add to the tin. Squeeze the roasted lemon halves over the prawns before eating.

Nutritional Details

Each serving provides
  • Energy 2278kj 544kcal 27%
  • Fat 25.1g 36%
  • Saturates 3.5g 18%
  • Sugars 8.1g 9%
  • Salt 1.3g 22%

% of the Reference Intakes

Typical values per 100g: Energy 465kj/111kcal

Each serving provides

9.4g carbohydrate 0.5g fibre 6.5g protein

Also in these Scrapbooks

Back to top