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2 tsp oil
1 onion, sliced
1 red pepper, diced
125g frozen essential Waitrose sweetcorn
350ml Cooks’ Ingredients Vegetable Stock
150g frozen fish pie mix
150g raw king prawns
200ml skimmed milk
½ x 25g pack fresh chives, chopped
1. Heat the oil in a large saucepan and fry the onion and pepper for 2-3 minutes. Add the sweetcorn with the stock, bring to a simmer, add the fish pie mix, cover and cook for 5 minutes.
2. Add the prawns and milk to the saucepan and cook for another 2 minutes until the prawns have turned pink and are cooked through. Stir in the chives and season.
Typical values per serving:
This recipe was first published in February 2017.