Floralie Of Moreton Bay Bugs

100 g Peas

150 g Carrot julienne

8 Baby carrots

600 g Bug meat

100 g Green beans or snow peas

150 g Celery

20 Fresh green asparagus

300 g Potatoes

50 ml Tarragon vinegar

100 g Tomatoes (diced meat)

8 Baby spring onion

100 g Regency lettuce

50 g Butter

20 g Fresh tarragon

100 Leek (julienned)

Slice leeks, celery, carrots and cabbage. (Leave baby whole). Cook pomme anna (or you can grate the potatoes and fry). Saute bugs in frypan, deglaze with french dressing. Saute vegs in very hot frypan with olive oil. Display vegetables on bottom of plate and place bugs on top of vegetables. Pomme anna (or potatoes the way you like), then to be place on top of bug meat. Pour dressing around vegetables and bugs. (Either a French or butter sauce). Place sun dried tomatoes and garnish (dill, cherry tomato), on top of potato. Note: Green prawns or crayfish tails can be substituted for bugs. Fresh spinach can be substituted for lettuce. Recipe by Magnus Johansson.