Spinach Mousse and prawns

(SERVES 6)

• A few drops of sunflower oil
• 450 g/1 1b spinach
• 25 g/1 oz/2 tbsp low-fat spread
• 1 onion, finely chopped
• 15 ml/1 tbsp powdered gelatin
• 15 ml/1 tbsp Worcestershire sauce
• Salt and freshly ground black pepper
• 300 ml ½ pt ¼ cups low-fat whipping cream
• 175 g/6 oz/ 1 ½ cups peeled prawns (shrimp)
• 1 lemon, cut into 6 wedges

Very lightly oil a 1.5 litre/ 2 ½ pt/6 cup ring mould. Wash the spinach well, discard any tough stalks and tear the leaves into pieces. Melt the low-fat spread in a large saucepan. Add the onion and cook gently for 2 minutes. Add the spinach. Cover and cook gently for 10 minutes. Add the spinach. Cover and cook gently for 10 minutes, stirring occasionally . Tit the pan to allow the juices to run out. Stir the gelatin into the juices until dissolved. Puree in a blender or food processor and flavour with the Worcester shire sauce and a little salt and pepper. Whip the cream until peaking. Fold in the puree with a metal spoon. Turn into the prepared mould and chill until set. Turn into the prepared mould and chill until set. Turn out on to a serving dish and fill the centre with the prawns. Garnish with lemon wedges and serve.