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
Carefully remove the pastry from the moulds and set on a plate surrounded by tomato sauce. Toss the lettuces in the walnut oil and place in the pastry crown.
Lightly season the prawns and fry in butter. Arrange the prawns on top of the salad and garnish with sprigs of fennel.
© 1988 Keith Floyd estate. All rights reserved.