Feed the whole family without any fuss with these deliciously simple recipes from television presenter and judge Chris Bavin.
The great thing about prawns is that they are super-quick to cook but feel like a real treat
The great thing about prawns is that they are super-quick to cook but feel like a real treat. This uses my Anchovy And Chilli Butter but you can just use butter and a bit of fresh or frozen chilli instead.
- 250g (9oz) linguine
- 1tbsp olive oil
- 2cm (¾in)-thick disc of Anchovy And Chilli Butter (see below right)
- 1tsp chilli, finely chopped (optional)
- 400g (14oz) shelled and de-veined raw king prawns, fresh, or frozen and thawed for 2 hours
- 300g (10½oz) cherry tomatoes, halved
- 100ml (3½fl oz) white wine
- Salt and freshly ground black pepper
- 1 large courgette, grated
- 2 large handfuls of rocket
Anchovy and Chilli Butter
Mix together 250g (9oz) softened unsalted butter, 100g (3½oz) finely chopped anchovy fillets in oil, zest of 1 lemon and 1tsp chilli flakes or 1tbsp freshly chopped chilli.
Place on a large double clingfilm sheet, roll into a sausage and freeze. To use, cut off a disc and remove the clingfilm.
Cook the pasta in boiling salted water. Heat the oil and butter in a frying pan, then add the chilli (if using) and cook for a minute. Add the prawns, tomatoes and white wine, then simmer until the prawns have turned pink. Season with salt and pepper.
Drain the pasta, keeping back a little of the cooking water. Add the pasta to the sauce and mix together – if the sauce is too thick add a little of the reserved pasta water.
Take the pan off the heat and stir the courgette in. After a minute, stir the rocket in, allowing it to wilt slightly. Check the seasoning again and serve.
Good Food Sorted by Chris Bavin is published by Dorling Kindersley, £18.99. To order a copy for £15.19 call 0844 571 0640, p&p free on orders over £15. Offer valid until 31/08/2019. Photos: Andrew Burton