Michel Roux Jr. served up tasty prawns on toast with pesto and chicory on Saturday Kitchen.
Michel says: “Give prawns on toast a flavour twist with a dash of nutmeg, perfect pesto and crisp chicory.”
The ingredients for the prawn toast are: 300g prawns, peeled, 2 tbsp roasted hazelnut oil, 2 free-range egg whites, fresh nutmeg, grated, 8 slices granary or multigrain bread, vegetable oil, for frying and salt and freshly ground black pepper.
For the walnut and coriander pesto: 60g walnuts, 1 big bunch coriander, 1 garlic clove, chopped, 1 tbsp grated Parmesan, 1 green chili, roughly chopped and 100ml olive oil.
To serve: 2 heads red chicory, root removed and leaves separated, 3 tbsp olive oil and 1 lemon, juice only.