Scallops and Prawns with Creamed Leeks and Tomatoe Concassé

Top and tail the leeks, remove the outer leaves and cut into thin slices. Put the leeks into a saucepan with a tablespoonful of butter and cook over a medium heat until soft but not mushy. Take off heat, add a little single cream and stir in. Season well with salt and black pepper and put to one side.

Put the tomatoes into boiling water, take out and peel. Cut the tomatoes into thinnish slices, use your fingers and thumbs to remove as many of the seeds as you can. Chop the tomatoes into smallish pieces. Chop a little fresh basil and sir into the tomatoes along with with a little olive oil. Put into a saucepan.

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