Tiger chilli prawn gratin

Remove the black thread from the prawns, then place in a bowl and pour over the lime juice.

Heat the oil in a frying pan and cook the onion and garlic over a moderate heat for 3-4 minutes, until softened.

Drain the lime juice from the prawns and divide the prawns between 4 small gratin dishes. Season well. In a bowl, mix together the grated Dutch Edam with Chilli cheese, tabasco and crème fraîche, then spoon this mixture over the prawns.

Place the dishes on a baking tray and cook under a preheated moderate-heat grill for 5-6 minutes until golden and bubbling and the prawns are cooked through and have turned pink