Ingredients: - (serves 4)

• 500g large raw prawns (preferably peeled)

• 50g Creole spice mix (available from Spicymonkey)

• 700ml dark beer (such as stout or any dark ale)

• A little cornflour

• 500ml double cream (you could use single cream or crème fraich)

• 25g butter or margarine

• Fresh baguette

Instructions: -

In a large pan melt the butter but don’t let it get too hot. Fry the creole spice mix in the butter for 30-60 seconds while stirring constantly.

Add the beer and whisk until the spices have dissolved. Add a little cornflour to thicken the sauce up.

Gradually add the cream to make a smooth sauce. Cook over a medium heat for about 10 minutes, stirring regularly until the sauce has thickened and turned a rich rusty colour.

Add the prawns, reduce the heat and cook until the prawns are pink and opaque.

Serve with the bread.