4 sheets filo pastry
200g crab meat
1 avocado, stoned and diced
8 cherry tomatoes, cut into quarters
1 leek, finely shredded
1 lemon balm
50ml Grappolini Paneolio Extra Virgin Olive Oil

For the sauce

200g prawns, shelled
1onion, chopped
1carrot, chopped
Chicken stock

To make the filo baskets

Heat the oil in a frying pan and add the crabmeat, avocado, cherry tomatoes, leek and lemon balm and cook for 3 minutes over a low flame. Remove from the heat and drain off the excess liquid.

Brush a sheet of filo pastry with extra virgin olive oil and cover with another sheet. Place the drained mixture in the center of the filo sheets. Gently brush the corners with extra virgin olive oil, close together and press tightly.

Repeat the other two pastry sheets. Bake in a preheated oven at 180C until the pastry is slightly browned.

To make the sauce

Fry the onion and the carrot and prawns for about 5 minutes. Cover with the chicken stock and let simmer for about 20 minutes until it has reduced. Liquidise in a food processor and pass through a fine.