Prep Time: 1 hour; Cook Time: 25 mins

Oven Temp: 350F / 180C / Gas Mark 4

1. Melt half the butter in a heavy-based saucepan. Fry the onions until soft. Add the mushrooms & fry until the liquid has evaporated. Add the prawns and fry for about 2 minutes, until cooked.

2. Mix the cornflour & milk to form a paste. Add to the prawn mixture, along w/the cream & the cheese. Gently simmer over a low heat until the mixture starts to thicken. Flavour with the lemon juice & herb mix, and set aside.

3. Melt the remaining butter & brush over 2 sheets of phyllo pastry, then sprinkle with breadcrumbs. Place a third sheet of phyllo pastry diagonally on top of the first 2 sheets.

4. Spoon a generous dollop of the prawn filling into the center of the phyllo pastry. Bring the corners together & loosely tie w/a spring onion to secure. Repeat with the remaining pastry & filling. Place the parcels onto a greased baking tray. Bake in a preheated oven for 25 mins or until golden brown.

5. Hollandaise sauce - Make the sauce while the phyllo parcels are in the oven. Beat the egg yolks, lemon juice, mustard, dill & a pinch of salt for 5 seconds.

6. Heat the butter in a microwave until it starts to boil. Slowly add the butter to the egg mixture while beating continuously. Beat for another 60 seconds after all the butter has been added. Serve spooned over the hot phyllo baskets.