Starter: Classic Prawn Cocktail

Ingredients (serves 2):

• 1 Red Pepper, sliced
• 1 Avacado, sliced
• 200g cooked prawns
• Atkins & Potts Seafood Sauce with Lemon Zest & Dill
• Iceberg lettuce, shredded

Method:

1. Arrange the lettuce, avacado and pepper on a plate or in a glass.
2. Top with the prawns and then dollop with Seafood Sauce.
3. Serve with some lemon wedges on the side.

Main: Wild Mushroom & Tarragon Tagliatelle

Ingredients (serves 2):

• 150g tagliatelle
• Handful mushrooms, sliced
• Handful cherry tomatoes, halved
• Atkins & Potts Wild Mushroom and Tarragon Pasta Sauce
• Iceberg lettuce, shredded
• Optional: Cooked chicken or bacon

Method:

1. Gently fry the mushrooms in a little butter until soft and golden. Add the chicken and bacon (if using) and fry for a few minutes. Add in the cherry tomatoes to warm through.
2. While the mushrooms are frying, cook the pasta according to packet instructions.
3. Pour the Atkins & Potts Pasta Sauce into the pan with mushrooms and bring everything to a simmer.
4. Mix the sauce and pasta together. Grate over a little Parmesan if you like.

Dessert: Easy Chocolate Fondue

Ingredients (serves 2):

• 1 Jar Atkins & Potts Chocolate Spread
• 1 tbsp Cointreau (optional)
• 75ml double cream (optional)
• Fruit, marshmallows and biscuits to dip

Method:

1. Spoon the Atkins & Potts Chocolate Spread into a fondue pan or bowl over some simmering water (ensure bowl and water do not touch).
2. Melt slowly over a low heat, stirring occasionally.
3. Add in Cointreau and cream if desired and stir through gently.
4. Serve with fruit, marshmallows and biscuits to dip.