Decapitation in Dieppe

There's always something exciting about foreign ports, perhaps it's the vague promise of finding a man with a barbeque selling fresh grilled sardines wrapped in newspaper. On a recent journey back from France, we stopped in Dieppe and with 6 hours to kill before our ferry departure, we had time to ogle enviously at the locals buying their freshly landed sole, turbot and scallops before heading to a portside restaurant along a busy strip for some lunch. Now my 2 year old Lily chose prawns, shell on prawns, with mayonnaise. She spent the next hour removing their heads and the remainder of the shell, with a look of deep concentration on her face, before popping each one into her mouth. Shell on prawns and mayonnaise are easy to find in the supermarket, but here's a recipe for prawn jambalaya which both my girls have eaten since 9 months old.



prawn jambalaya
6-8 servings

1 small onion (chopped)
1 clove of garlic
1/2 green pepper (diced)
long grain rice
chicken stock
6 cherry tomatoes
125g cocktail prawns
a handful of frozen peas
thyme
turmeric
sweet paprika
white and black pepper