Method

• Melt the butter in a saucepan set over a medium heat. Stir in the flour, increase the heat to medium-high and cook for 1 minute. Add the stoke cube to the roux mixture followed by the wine or sherry. Cook for a further 1 minute. Reduce the heat to medium. Stir in the milk then the cream a little at a time, stirring constantly for 5 minutes, until the ‘floury’ taste is gone and the sauce is smooth and thickened. NB take care not to boil the sauce.
• Add the Cheddar cheese and stir until melted. Add the snipped chives. Season to taste with salt and white pepper.
• Add the prawns, stirring occasionally for 5 minutes or until the prawns turn pink and are cooked through. Remove from the heat and stir through the sliced Black Garlic.
• Pre-heat the grill to high.
• In a small bowl, combine the breadcrumbs, chopped parsley and Parmesan cheese. .
• Divide the prawn mixture between 6 x 150ml ovenproof ramekins. Sprinkle the breadcrumb mixture on top. Drizzle each ramekin with a little olive oil. Place the pots on a baking tray. Pop under the grill for 2 mins until the tops are golden and bubbling. NB watch carefully to ensure the breadcrumbs do not burn.

To Serve: serve as a starter with crusty bread or garlic bread.

*the sustainability of seafood can vary, so check the Good Fish Guide to make sure you’re making an ocean-friendly choice.