Instructions: Prepare the baskets.

You will need 4 ramekin dishes standing on a baking sheet.

Cut the filo pastry into 4 squares it may need trimming depending on the size of your filo sheets.

Brush one square of pastry with oil.

Lay this oil side down over the base and sides of an upturned ramekin dish.

Oil the next sheet of pastry and lay over the first sheet slightly turning do that the points of the square come to a different position.

This makes the basket look more attractive.

Continue so that each ramekin is covered with 4 sheets of filo pastry.

Bake on the third set of runners from the top in the roasting tin for 12 to 15 minutes until golden and crispy.

Allow to cool completely before removing each basket from its mould.

Prepare the filling.

This can be served warm or cold.

Cut the green ends from two spring onions and cut them into shreds set aside in cold water to garnish.

Rinse the prawns and remove the intestines if using tiger prawns.

Finely slice the remaining onions garlic and chilli.

Finely slice the mushrooms trim the mangetout and cut them in half.

Heat the sunflower oil in a large frying pan or wok on the boiling plate.

Add the onions garlic and chilli and stir well for 2 to 3 minutes.

Add the mushrooms.

Stir well for 30 seconds then add the mangetout and prawns.

Continue stirfrying for 2 to 3 minutes.

Add the remaining ingredients move to the simmering plate for 2 to 3 minutes. Spoon into the filo baskets when ready to serve.

Garnish with onion shreds.

Prepare the fllo baskets well ahead of time they can be a little fiddly to make.

I usually make one or two extra in case they break they tend to be fragile but look so effective.

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