Ingredients: 225g (8oz) frozen Mediterranean cooked prawns, defrosted 110g (4oz) Cornish Yarg Cheese 250ml crème fraiche 1 large leek (or 2 smaller) 1/3 cucumber 1 heaped teaspoon dried dill 25g (1oz) double devon butter Forbidden rice, or other whole grain rice Directions: 1. Bring a pan of boiling salted water to the boil and cook the Forbidden rice. This should take 20-25 minutes 2. Finely chop and wash the leek 3. Melt butter in a medium sized saucepan and briskly sauté the leek with the dill for 5-10 minutes until softened and lightly browned 4. Season well with freshly ground black pepper and sea salt 5. In the meantime dice the cucumber, leaving the skin on, and coarsely grate the Cornish Yarg Cheese including it's nettle rind 6. Check the rice and when it's cooked but still has a bite, drain well and keep warm 7. Add the crème fraiche to the leeks and bring to near boiling point 8. Pop in all the other ingredients and stir frequently to prevent sticking. It should not take more than 8-10 minutes for the prawns to warm through, the Cornish Yarg Cheese to melt and the cucumber to soften 9. Serve at once on a bed of drained rice NOTE- You could use raw prawns but just allow a little longer for them to cook. Tiger prawns would also be a good substitute for the Mediterranean prawns which are also known as king prawns