Prawn and crab cannelloni

Method

1. Preheat the oven to 230C/ gas 9. Butter an ovenproof dish. Heat 1 tablespoon of the butter in a frying pan and add the shallots. Cook over a gentle heat for 1 minute.

2. Add the prawns, crabmeat and cognac. Season to taste and cook for 2-3 minutes.

3. To make the sauce, melt the remaining butter in a saucepan and add the flour. Cook over a medium heat for 3-4 minutes, without colouring.

4. Gradually add the milk, stirring continuously, until the sauce is thick and smooth.

5. Add half the sauce into the prawn and crab mixture and stir in the dill.

6. Lay the pasta out on a work surface, fill with the mixture and roll up into tube shapes. Arrange the cannelloni in the dish and pour over the remaining sauce.

7. Scatter over the Parmesan cheese and cook for 10 minutes, until hot and golden. Serve with a crisp green salad.

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Ingredients

60g Butter
2 Shallots, peeled and finely chopped
200g small Prawns, peeled
200g white crab meat
3 tbsp Cognac
50g cornflour
500ml Milk
1 tbsp chopped Dill
8-10 sheets lasagne, cooked
75g Parmesan, grated
sea-salt and freshly ground black pepper

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