Garlic Prawns, Red Capsicum & Coriander Pasta (Serves 4-6)

250g spinach fettucine 500g green king prawns, shelled & de-veined 4 cloves garlic, finely sliced ¼ cup extra virgin olive oil

salt and freshly ground black pepper 2 red capsicum (approx 350g), seeded & thinly sliced ½ bunch coriander, coarsely chopped

1.Bring a large saucepan of salted water to the boil, add the pasta and cook for 11 minutes. Drain and toss in 1 tsp olive oil.
2. Preheat the hot plate on the BBQ to moderately high. Meanwhile shell and de-vein the prawns, leaving the heads and tails on. Toss the sliced garlic and olive oil in a large bowl, and marinate the prawns for 10 mins.
3. Tip the prawns, garlic and oil onto the hot BBQ and sear for 2 mins. Grind salt and freshly ground black pepper over the prawns.
4. On a large serving platter combine the drained pasta, prawns, capsicum strips and chopped coriander. Serve with a garden salad.

Individual Apple and Ginger Crumbles (Serves 6)

6 (approx 1 kg) Granny Smith apples, peeled, cored and sliced 1 cup (250mL) water 2 tblsp raw sugar 1 cinnamon stick 3 tblsp glace ginger, coarsely chopped

Crumble ½ cup (80g) self-raising flour 2 tblsp margarine ¼ cup (60g) dark brown sugar, tightly packed ½ cup (60g) rolled barley ½ tsp ground nutmeg

1. Preheat the oven to 180^oC. Set out six 1 cup capacity soufflé dishes.
2. Place the prepared apples, water, sugar, cinnamon stick and cloves in a medium sized saucepan and simmer for 15 min, till the apples are just cooked. Remove the cinnamon sticks and cloves, and mix 2 tblsp of the glace ginger through the apples.
3. Meanwhile, place the flour in a mixing bowl and rub the margarine through. Mix in the brown sugar, barley and nutmeg.
4. Fill the soufflé dishes with the apples and ginger, and top with the crumble mixture.
5. Bake for 30 mins and remove from the oven.
6. Decorate each crumble with remaining tablespoon of chopped ginger, and serve hot with a dollop of low-fat vanilla yoghurt.

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