Peake Practice, with Ray Peake - a new contributor to our food column

FROM the position of biscuit sales monitor at St Paul's Primary School, Hoddlesden, in the '60s, I have progressed through being a teenage waiter and dishwasher at Schipol Airport, Amsterdam, to a grape picker in the south of France and a waiter on cruise ships.

I have had the pleasure of eating my way through life and making a living at the same time.

Family and friends have regularly looked on my lifestyle and asked: "When are you going to get a real job?"

My reply has always been that working up to 16 hours a day on a cruise ship is as real as it gets.

On August 9, 1990, my gastronomic world changed forever and after four years of planning, scrimping, saving and - that old chestnut - blood, sweat and tears, Callums Bistro opened its doors in Accrington.

And now it gives me pleasure to share with you some recipes that have contributed to its success.

You may have to take a course in faking false modesty to deal with the gushing, lavish compliments your dinner guests are certain to bestow upon you.

Prawn Wontons can be prepared in advance, take only three minutes to cook and taste superb.

There is one ingredient you are going to encounter problems buying, namely the wonton pastry. Don't waste your time searching the supermarkets. I have spoken to them all and not one stocks it. I do, however, have several solutions:

1. Visit your local Chinese restaurant and make friends with the chef who will then give you some. Only try this one if you are fluent in his language as he may misinterpret your intentions. 2. Picket your supermarket with banners saying "WE WANT WONTON PASTRY."

3. Visit one of the Chinese supermarkets in Manchester's Chinatown.

4. Use filo pastry as an alternative.

I promise the next recipe I give you will not use wonton pastry . . . lemon tart, possibly, but all supermarkets sell lemons.

Spice up your life with some wonton pleasure

Recipe: Deep Fried Prawn Wontons And Curry Cream Sauce

PRAWN WONTONS

12oz cooked and peeled prawns

1 clove garlic

Piece of fresh ginger about the size of a clove of garlic

2 tsps freshly chopped dill

Salt and pepper

PLACE all ingredients in a food processor and "whizz" for 2-3 minutes.

Place a teaspoon of the mixture in the centre of the wanton pastry. Brush two edges of the square-shaped pastry with beaten egg wash.

Fold over and seal.

If you are using filo pastry, cut the pastry into 4cm squares and use two sheets to increase the thickness.

These can be stored in the refrigerator for up to 24 hours before use. Do not freeze.

COOKING: Simply deep fry 190C for 2-3 minutes, or until golden brown.

CURRY SAUCE

4 tbsp curry paste (your preference, I recommend medium)

1 onion, leek, carrot - all finely chopped

pint chicken stock

pint whipping cream

Salt and pepper

FRY the chopped vegetables very gently without colouring for five minutes using the minimum amount of good cooking oil.

Stir in the curry paste and cook for a further minute.

Add pint chicken stock and boil until the liquid has reduced by half. Add the cream and cook until the curry has reduced by a further A.

"Whizz" in blender for two minutes and pass through a fine sieve.

This can be stored in an air-tight container in a refrigerator for up to two days. Simply re-heat in a saucepan when needed.

The curry sauce recipe we use is one that we have created using a Masala curry paste as a base but do feel free to use your own favourite curry recipe if you prefer. Only a small amount is needed as it is used only to thinly coat the plate.

THE deep-fried wantons must be placed on grease-absorbent paper after frying and then arranged in your own creative way on the plate (hot) that has been thinly coated with the curry sauce.

Converted for the new archive on 14 July 2000. Some images and formatting may have been lost in the conversion.