Snack, starter or side dish. You can make the paste a few hours in advance, wrap it up and put in the fridge until needed.

Puree prawns, egg white, sesame oil and cornflour until smooth, season well.

Ingredients: 10 slices of bread, cut into two (without the crust) 3 tbsp white sesame seeds 400ml cooking oil (preferably groundnut) 450 gm prawn 1 tsp salt 1 egg 2 tbsp finely chopped spring onions 2 tbsp finely chopped ginger 1 tbsp soya sauce 1 tsp sesame oil (optional) Method: Chop the prawns

1. Thoroughly defrost the prawns if frozen. Shell, de-vein and dry well, then chop with the lard until they form a smooth paste. Mix with the salt, pepper, egg white, spring onions, ginger, wine and cornflour.

Cut each slice of bread diagonally into two triangles. Spread the paste on the bread, making a slight mound in the center. Put the sesame seeds on a plate and press the paste side of each triangle into the seeds.

1. Preheat the oven to 220C/425F/Gas 7. 2. Place the Monkfish, salt and pepper and balsamic vinegar in a food processor and blend together. 3. Remove the mixture from the food processor and spread onto the bread, using a spatula. 4. Scatter the sesame seeds onto a plate. 5. Coat the bread and