Crowns of Prawns with Fresh Tomato Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


For the tomato sauce

  • 6 tomatoes, chopped
  • A few sprigs of basil
  • A drop of olive oil


To make the tomato sauce, combine all the ingredients and cook gently until mushy. Pass through a liquidiser and then strain. Allow to cool.

To make the crowns, brush the filo pastry with melted butter and fold to make a double layer. Place over the base of small, upside-down quiche moulds – about 4 in</