Instructions: 1. Heat butter(1) in saucepan, add half the spring onions and simmer until soft. Add flour and cook until bubbly. Remove from heat, slowly mix in milk using a whisk.

2. Bring back to the boil, add lime juice, parsley and Crocodile meat. Simmer for about 2 min, remove from heat, adjust seasoning and let cool.

3. Brush each Filo pastry sheet with melted butter (3). Fold each sheet twice long ways to create a long, narrow three layered strip.

4. Place equal amount of the Crocodile mixture on the end of each strip. Fold ends over to form triangles, continue folding to the end of each strip.

5. Brush with melted butter (3), place on greased oven tray and bake in oven at 180c for about 15 or until brown.

6. Prepare butter sauce by boiling the vinegar, white wine and remaining spring onions in a saucepan until the liquid id reduced to about half. Add cream and reduce further.

7. Turn the heat to low and whisk in butter cubes (2) piece by piece. Adjust seasoning and use immediately. The sauce will separate if kept. While the taste of the separated sauce is fine, the appearance is unattractive.

8. Serve Crocodile triangles on a platter garnished with fresh herbs. The sauce should be served in a sauce boat.

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