Prawn Supper

(SERVES 4)

• 100 g/4 oz/ ½ cup cup long-grain rice
• 225g/8 oz/2 cups peeled prawns (shrimp)
• 295 g/10 ½ oz/1 small can condensed cream of mushroom soup
• 50 g/2 oz/ ½ cup low-fat Cheddar cheese grated
• 25 g/1 oz/ ¼ cup blue cheese, crumbled
• 10 ml/2 tsp tomato ketchup (catsup)
• For the garnish:
• 1 celery stick
• 5 cm/2 in piece cucumber
• 1 carrot
• 15 ml/1 tbsp chopped parsley

To Serve:

• Garlic Bread

Boil the rice according to the packet directions. Drain and mix with the remaining ingredients. Spoon into an ovenproof dish and bake in a preheated oven at 180degree C/350degree F/gas mark 4 for about 30 minutes until piping hot. Meanwhile, prepare the garnish. Cut the celery stick into three and cut each piece into very thin matchsticks. Cut the cucumber into very thin matchsticks. Cut the carrot into two or three pieces, thin into very thin matchsticks. Mix together with the parsley. Spoon the prawn mixture on to warmed plates and garnish with a small pile of the celery mixture. Serve hot with Garlic Bread.