Prawn antipasti with mushrooms and olives

For the batter

1. In a bowl combine the cornflour, flour and water. The batter should have the consistency of double cream
2. Add the chilli flakes, paprika and seasoning then place the mushrooms into the batter.
3. Heat some oil in a saucepan and when hot carefully drop the mushrooms in and leave to cook for 3-4 minutes.
4. When they are ready remove with a slotted spoon and drain on kitchen paper.

For the prawns

1. Cut the head off the prawns but leave the shell on. Cut down the front of the prawn but not all the way through. Season with salt and pepper and the chilli flakes and rub in a little olive oil
2. Place the prawns on a hot griddle pan then dot half the garlic over them along with the white wine vinegar.
3. Cook for 3 minutes on one side then 1 minute on the other.

For the black olive tapenade

1. Place the olives in a food processor and blend well, add the rest of the garlic, seasoning and some olive oil.
2. Rub the bread with the cut garlic and olive oil then toast on both sides.
3. Place the tapenade on top of the toast and sprinkle the chives on top to serve.
4. Serve the tapenade toast alongside the butterflied prawns and battered mushrooms.