Crayfish with red pepper dip

Ingredients

• 3 red peppers, quartered (seeds & stalk removed)
• 4 tbsp hemp oil
• 1 tsp dried chilli flakes
• 1 onion, chopped
• 1 garlic clove, chopped
• 1 tsp smoked paprika
• 100 ml chicken stock
• 150 g mascarpone
• 500 g crayfish tails or tiger prawns, cooked

Process

Preheat Oven to 220C/425F/Gas Mark 8. Lay the red pepper quarters in a baking tray and drizzle with 2 tbsp of the hemp oil and sprinkle the chilli flakes and some salt over them. Roast in the oven until slightly blackened, around 25-30 mins. Fry the onion and garlic over a low heat for 5 mins then add the smoked paprika and stir. Add the roasted peppers then pour over the stock. Simmer for 10 mins. Remove from the heat and stir in the mascapone. Using a food processor blend until smooth. Check seasoning then serve with the crayfish tails or prawns. This creamy, sweet red pepper dip goes perfectly well with meaty crayfish tails, or you could use prawns which would taste just as delicious! It is also great for spreading on toast or dipping crisps or crunchy raw vegetables into.