Prawns with Organic Gin and Kiwi Fruit

(serves 4-6)

6 Kiwi Fruit, peeled
2-3 dessertspoons Juniper Green Organic Gin
4 dessertspoons mayonnaise
Finely grated rind and juice of one lemon
225gm peeled cooked prawns
small spinach leaves
finely grated lemon rind to garnish

Cut each kiwi fruit into 6 segments lengthwise. Place in a bowl and sprinkle over with Juniper Green Organic Gin. Cover and chill for at least 30 minutes.
Mix the mayonnaise, lemon rind and juice and then chill.
If the prawns were frozen, pat dry with paper towels.
To assemble the dish, put a few layers of spinach leaves and radicchio at the bottom of seafood cocktail glasses. Add the kiwi fruit and then the prawns and top up with the lemon mayonnaise. Alternatively the ingredients may be arranged on a serving plate.
Sprinkle with a little more grated lemon rind and serve cool but not too cold.

Scallops in a Gin and Cream Sauce

(serves 4)

8 large scallops
2 oz butter
2 tbsp Juniper Green Organic Gin
pint double cream
salt and freshly ground pepper
1 heaped tsp finely chopped fresh dill.

Keep the orange roes whole but cut each scallop into two or three slices horizontally.
Heat the butter in a frying pan and fry the scallops and roes for 1 minute on either side.
Transfer to warm serving plates.
Add the Juniper Green to the pan and squeeze in the lemon juice.
Reduce for 2 minutes.
Stir in the double cream with seasoning, bring to the boil, reduce and pour round the scallops. Sprinkle on the fresh dill.