Merry CHRISTMAS!

From prawns to ice-cream cakes, we'll help you prepare a FEAST for the ages

GARLIC PRAWN

cocktail

SERVES 4-6/PREPARATION & COOKING: 30 MINS

• 16-20 uncooked king prawns, shelled, deveined, and butterflied
• 30ml (2T) extra virgin olive oil
• 2 cloves garlic, chopped finely
• salt and freshly ground black pepper
• 500ml (2c) shredded iceberg lettuce
• 2 small (400g) avocados, cut into wedges
• 15ml (1T) lime juice lime wedges, optional

1 Combine the prawns, oil and garlic in a medium bowl; stir to combine. Season with salt and pepper.

2 Cook the prawns in a heated frying pan (or chargrill pan or braai) over high heat until browned on one side, turn and cook until the prawns are just cooked through.

3 Arrange the prawns, lettuce and avocado in serving glasses or on plates. Drizzle the lime juice over. Serve with lime wedges, if using.

ROAST POTATO

Christmas trees

SERVES 6/PREPARATION: 40 MINS/COOKING: 1 HR

• 1kg small and medium Désirée (red-skinned) potatoes 
• 80ml (1/3c) olive oil
• 10ml (2t) garlic salt
• 15ml (3t) picked fresh thyme leaves, plus extra sprigs to serve
• 60ml (1/4c) freshly grated Parmesan

Preheat the oven 220°C. Line a large oven tray with baking paper.

1 Bring a saucepan of water to boil. Thinly slice the potatoes on a mandolin until 5mm thick. Boil the sliced potatoes for 7 minutes or until just tender - don't overcook. Drain in a colander and set aside for 15 minutes until cool.

2 Tip the potatoes into a large bowl. Don't mind the water clinging to potato slices - this adds moisture to cook through. Add the oil, salt and thyme and toss gently with your hands until coated evenly.