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    Recipe method

    Peel and de-seed the red peppers. Cut into 1cm strips and then cut again into pieces.

    Peel and thinly slice the carrots.

    Wash and cut the spring onions (white part only) in to 4 or 6 pieces depending on the size.

    Wash and cut the courgettes in half lengthways then slice finely.

    Wash and finely dice the fennel.

    Strip the mint and coriander leaves from their stalks and chop.

    Zest the limes.

    Bring a large pan of salted water to the boil and blanch the fennel, cooking briefly for just 3 minutes. Drain and set aside.

    Sweat the carrots and spring onions in a hot frying pan with 2 tablespoons of olive oil and a pinch of salt. Add 1 tablespoon of cumin and 1 tablespoon of honey and cook for 1 minute. Add ½ a glass of water, cover and cook for 4 minutes. Stop cooking as soon as the water has evaporated and then set aside.

    Sweat the courgettes in a hot frying pan with 2 tablespoons of olive oil, a pinch of salt and the unpeeled garlic clove, flattened first under your hand. Cook for two minutes and then set aside. Use the same pan to sweat the peppers in the same way.

    Mix all the vegetables together in a bowl and add the raisins, herbs and lemon zest. Check the seasoning and add 2 tablespoons of balsamic vinegar then set aside.

    Peel the tiger prawns and use a sharp knife to remove the black spine. Season with salt, a pinch of piment d'Espelette and a splash of olive oil.

    Roll the tiger prawns in the kadaif and cook for 1 minute on each side in a very hot pan with the groundnut oil, beware – they burn very easily! Don't hesitate to lower the heat if it seems too hot!

    Serve the tiger prawns on a flat plate, on and around the vegetables. Finish with a splash of argan oil.

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    • STEPHEN - Comment on:
      No ingredients list
    • MARTIN - Comment on:
      Hi - the list of ingredients seems to be missing!
    • PETER - Comment on:
      Can you please add the ingredients we need for making salmon and goats cheese maki rolls.
    • CHRISTINA - Comment on:
      Another day; another recipe; another mystery! No ingredients list again. What's with your IT people?
    • CHRISTINA - Comment on:
      Here we go again...no ingredients list. Please sort this out soon.
    • TANNITH - Comment on:
      Hi, tried this recipe last night but it does not tell you where to use the butter? End result = a bit dry and crumbly.
    • Un Chef de l'atelier
      Sincere apologies for the errors currently present on this recipe. We are in the process of updating our recipe system but technical issues are causing a much greater delay than anticipated. To avoid further delay accessing your class recipes, please feel free to email sylvia@atelierdeschefs.co.uk with the details of the recipes you are missing and you will then receive a PDF version of the recipe. Apologies once again for the delay and thank you in advance for your patience whilst we resolve this matter.
    • CHRISTINA - Comment on:
      There's no ingredients list! Again! That's several days running now. You're having a laugh, aren't you? I'm on the point of removing you from my list of websites to visit. You're not worth the effort.
    • PETER - Comment on:
      Can you please supply a list of ingredients for chicken and ginger yakitori.
    • CHRISTINA - Comment on:
      Come on! Buck up there! There's no ingredient list. We could make up the bit about the chicken, but the sauce shrouded in mystery. Not even Poirot could work it out!

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