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34 | living nikki legon’s cuisine Baked cep tart

Lobster and mango salad

cuisine NikkiLegon’s

Entertaining for two can be a challenge so we asked Nikki for her suggestions for the festive season ahead… Deep fried prawns

Lobster and Mango Salad 1 cooked lobster tail of about 550g 250g mixed salad leaves 1 ripe mango 2 large radishes 2 tbsp olive oil ¼ tsp Dijon mustard 1 tsp lemon juice METHOD Remove the meat from the cooked lobster tail. Slice the radishes very thinly. Peel the mango and cut 6 neat slices, put the remainder into a small blender with the mustard, lemon juice, olive oil and blitz. Arrange the lobster onto the plate with the mango slices and salad leaves. Decorate with the sliced radishes and spoon over a little of the mango dressing.

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Coquilles Saint-Jacques 200g scallops with 2 shells 1 tbsp unsalted butter 1 shallot, finely diced 2 cloves garlic, crushed 1 handful of finely chopped parsley 1 tbsp plain flour 125ml white wine 125ml cream 2 tbsp of grated cheese METHOD Melt the butter in a medium frying pan over a medium heat. Cook the scallops on each side for 2 minutes, season, remove to a plate and keep warm. Add the onion and garlic to the frying pan and fry for 2 minutes until translucent. Add the parsley and season with salt and pepper. Add the flour and cook for 1 minute. Add the milk and

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