Instructions: Grate the courgettes, add to the prawns and divide between two ovenproof soup cups that will take 300ml (1/2 pint) of liquid. Finely slice the onions, stir into the soup with the cream and enough lemon juice to sharpen. Adjust seasoning. Damp edge of soup cups then lay a sheet of pastry over each cup. Press edges to seal. Trim excess pastry then knock up and flute. Brush with milk and bake at 220C (425F) mark 7 for about 15min.

Serve at once.

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