EATING IN: GAMBAS & BEANS; Each week we bring you a cut-out-and-keep recipe from top chef KEVIN ASHTON, who has cooked for American presidents and Hollywood movie stars.

Byline: KEVIN ASHTON

(serves four as a main course)

I OFTEN feel we overlook or under-value dried vegetables, such as pulses. They are rich in protein, carbohydrate and fibre, and low in fat. There's an amazing variety available these days and yet even professional kitchens rarely use them. This dish can easily be served as a main course or reduced by half to make a delicious appetiserINGREDIENTS: 32 raw tiger prawns 75g red kidney beans 75g cannellini beans 75g fava beans 2 large red peppers 2 large yellow peppers 4 large cloves garlic, crushed 750ml chicken stock 4 small sprigs tarragon 2 medium red onions, roughly chopped 4tbsp olive oil 50ml white wine (optionalMETHOD: 1. Soak the cannellini, fava and kidney beans separately for at least eight hours or overnight in plenty of cold water. After soaking, rinse the beans well in fresh cold water.

2. Cook the beans separately so the red colour of the kidney beans does not discolour the other beans. Use a ratio of three times the amount of water to beans. 3. Boil then simmer the beans until tender for at least one-and-a-half hours, topping up the water as needed. Do not season with salt at this point as it toughens the skins. When the beans are tender, drain well and mix.

4. Heat 2tbsp of olive oil in a pan and saute the red onions on a medium heat until soft, then add the chicken stock, three cloves of the crushed garlic and the tarragon.

5. Season with salt and pepper and allow to simmer on a very low heat.

6. Using a very sharp knife, cut the peppers in half straight through the green storks. Remove the seeds and rub with 1tbsp of olive oil then season with salt and pepper.

7. Roast in a preheated oven for 15 minutes at 200C/400F/ gas mark six until tender.

8. Use a small sharp knife to make a cut along the back of each prawn and wash out the vein in cold water then drain well. 9. Saute the de-veined prawn in 1tbsp of olive oil, stir in the remaining crushed garlic then turn down the heat.

10. Stir frequently and cook for about seven minutes, adding the wine during the last minute.

TO SERVE: Using one yellow and red pepper half per portion, fill with the beans and top with eight prawns per person. I also like to serve this dish on a bed of sauteed baby spinachIf you have any questions for Kevin, e-mail [e-mail] or write to Eating In, Sunday Mercury, Weaman Street, Birmingham B4 6AY