Defrost and drain the prawns, and then chop finely. Cube the bread rolls, soak in the milk and then squeeze out the excess milk. Mix together with the prawns, finally chopped chives, parsley, egg and salt. Add enough breadcrumbs to obtain a mouldable consistency. Form into small ‘cakes’, turn in the breadcrumbs, add a little oil to a hot frying pan and fry on both sides until golden.

Peel and chop the apples. Caramelise the sugar until golden brown, add the apple and lemon juice, and then cook until the sugar has completely dissolved.  Now add the horseradish and the cream, and cook for another few minutes.