Individual Inns

Fountaine Inn

Lauradale Lane, Linton In Craven, North Yorkshire, BD23 5HJ

Individual Inns

We've got a great warming dish to get your through this lockdown and get your dreaming of the warmer summer months coming.

Our delicious Cheesy Catalan King Prawns and Spinach recipe is a hit with our chefs at The Fountaine and can easily be adapted for vegetarian and vegans by using some of the great new meat alternatives readily available (we personally love to use Sophie's Kitchen's Vegan Shrimp)

We're giving you the chance to win a meal for two! Simply recreate this dish and send a picture of it to marketing@frederic-robinson.co.uk before 31st January. We'll pick which looks the yummiest as the winner and contact you by email!

Take a look at the recipe below and let us know how you get on!

Ingredients

10 King Prawns Defrosted (5 per Person)*
50g Butter*
50ml White Wine
1 red chilli
2 cloves of garlic chopped
2 teaspoons tomato puree
15 Spinach Leaves
1 1/2 oz parmesan*

(*If vegetarian or vegan, substitute the prawns with a meat free alternative and the butter and cheese with your favourite diary free product)

Method

1) Turn the oven onto 180c
2) On the hob low heat, gently simmer the king prawns in the garlic and butter
3) When the butter has melted add the white wine and add some more heat
4) Keep turning the prawns
5) As the wine begins to boil add the chilli and tomato puree, stirring well
6) Last thing on the hob stir in the Spinach for 10 seconds
7) Top with parmesan and put in the oven until the cheese has melted (2 min should do it)

Serve with crusty bread

We're giving you the chance to win a meal for two! Simply recreate this dish and send a picture of it to marketing@frederic-robinson.co.uk before 31st January. We'll pick which looks the yummiest as the winner and contact you by email!

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