KING PRAWNS WITH CARAMELIZED ENDIVES AND ENDIVE FOAM

Serves 4 as a appetizer

2 Endives

FOR THE ENDIVE FOAM

5 1/2 Tbsp butter

9 oz endive trimmings

2 tsp sugar

4 tsp hony

2 cups vegetable stock

1 cup heavy cream

24 jumbo shrimp (king prawns)

peeled (shelled) and de-veined

sea salt and freahly ground pepper

juice of 1/2 lemon

To cook endive

Tie teh endives together with a string and cook in a large pan of water for 2 hours at 140 degrees to eliminate any bitterness from the endives. If you don't have a thermometer, the water should be below a simmer.

To make endive foam:

Melt 1 1/2 Tbsp of the butter in a large baced sauce pan. Add the endive trimmings, sugar and 2 tsp honey and allow to caramaelize until soft and golden brown. Add the stock and allow to simmer for 10 min. Add cream and bring to a near simmer then remove from heat and leave to cool. Transfer the sauce to a blender and process briefly, then pass through a fine strainer and return to a clean sauce pan to reheat ehile you prepare the rest of the dish.

Once the endives are cooked through, remove from the pan and leave cool. Cut each endive in half lengthwise and drizzle each with the remaining honey. Heat a lg saucepan and melt another 1 1/2 Tbsp of butter. Add the endives and leave to caramelize. as soon as they are golden brown, about 5 min, turn them over and cook for a futher 1 min.

Melt the remaining butter in a separate non-stick frying pan. Add the Prawns and saute for about 2 min. season with sea salt and pepper and add the lemon juice. Remove from heat and divide between 4 servings plates with the endive halfs.

Briefly whiz the endive sauce to a foam with a han hel blender and drizzle over the plates to servr.