2. Place one tomato on top of each
prawn, wrap bacon around and
secure with cocktail stick.
3. Arrange all the prawns onto the
teppanyaki grill and cook for 5-8
minutes until bacon is cooked.
Sweet Chilli Noodles
Serves 2
Ingredients
150g Noodles
4 spring onions, finely sliced
50g Cherry tomatoes, halved
1/2 red chilli, deseeded
3 tbsp. sweet chilli sauce
Juice of 1 lime
100g cooked king prawns
50g baby spinach leaves
30g peanuts
Method
1. Cook the noodles in boiling water for
4-5 minutes until tender, then drain.
2. Brush the teppanyaki grill with oil
then heat to temperature setting 4.
3. In a bowl, add lime juice, chopped
chilli, sweet chilli sauce to the
prawns. Stir until the prawns are
coated.
4. Place the prawns on the teppanyaki
grill and add the noodles. Stir fry the
noodles and prawns together for 2-3
minutes.
5. Remove noodles and prawns from
the grill. Add halved cherry
tomatoes, spinach leaves and spring
onions and fold into the noodles.
Sprinkle peanut over the top then
serve.
Herby Roast Haddock
Serves 2
Ingredients
2 smoked haddock fillets
2 slices of stale, white bread in chunks
2 tsp mayonnaise
1 garlic clove, crushed
1/2 lemon, zest
Handful of chopped parsley
Salt and pepper
Method
1. Mix together bread, mayonnaise,
garlic, parsley, lemon zest and
seasoning.
2. Spread the mix onto one side of the
fish so it has a thick crust.
3. Brush the teppanyaki grill with a light
coating of oil then heat to
temperature setting 5.
4. Place the fish crust side down and
