Puff-Top Bisque Recipe
Instructions:1. Grate the courgettes, add to the prawns and divide between two ovenproof soup cups that will take 300ml (1/2 pint) of liquid.
2. Finely slice the onions, stir into the soup with the cream and enough lemon juice to sharpen.
3. Adjust seasoning.
4. Damp edge of soup cups then lay a sheet of pastry over each cup.
5. Press edges to seal.
6. Trim excess pastry then knock up and flute.
7. Brush with milk and bake at 425F (220C) mark 7 for about 15min.
8. Serve at once.