Huddersfield Daily Examiner - - FRONT PAGE -

2ltrs fresh chicken or veg stock; 200g po­lenta, corn­meal or grits; sprig of thyme; 80g Ched­dar, grated; 30g parme­san, grated; 30g but­ter; pinch of cayenne pep­per; pinch of white pep­per; sea salt

16 raw king prawns, peeled with tails on, de­veined and split down the mid­dle to but­ter­fly; 1tbsp olive oil; 6 gar­lic cloves, crushed; 100g smoked streaky ba­con, cut into lar­dons; 1tbsp but­ter; 4 spring onions, finely chopped; ½tsp sea salt; ¼tsp white pep­per; good pinch of cayenne pep­per; squeeze of lemon juice

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