With a culinary career spanning over 25 years, Jamie Oliver has hosted a number of smash-hit TV shows, and claimed the prize as the best-selling British non-fiction author – ever.
Jamie joined The Morning Show to share a delicious recipe from his new book ‘5 Ingredients – Mediterranean’
TUNISIAN PRAWN SPAGHETTI
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Cook time:22 minutes
- 150g dried spaghetti
- 8 large raw shell-on king prawns
- 2 teaspoons rose harissa
- ½ bunch parsley (15g)
- 1 lemon
- Cook the pasta in a pan of boiling salted water according to the packet instructions.
- Meanwhile, peel the prawns, removing and reserving the heads and leaving the tails on. Run a small sharp knife down the back of each, discarding the vein, so they butterfly when they cook.
- Toss the prawns with the harissa and leave to briefly marinate.
- Place the prawn heads in a large frying pan on a medium heat with 1 tablespoon of olive oil and fry until golden all over, stirring regularly and gently squashing to extract amazing flavour.
- Roughly chop and reserve the top leave half of the parsley, then finely slice the stalks and add them to the pan with a pinch of sea salt and black pepper.
- Fry for 1 minute, then add the marinated prawns and cook for 1 minute on each side.
- Using tongs, drag the pasta into the pan, squeeze in half the lemon juice, throw in the parsley leaves, then toss together, loosening with a splash of starchy cooking water, if needed.
- To serve, pick out and discard the crispy prawn heads and cut the remaining lemon half into wedges for squeezing over.
LEMON CURD TART
Cook time: 30 minutes
- 120g icing sugar, plus extra for dusting
- 320g sheet of ready-rolled puff pastry (cold)
- 5 lemons (120ml juice total)
- 4 large eggs
- 150g raspberries
- Preheat the oven to 190 degrees C. Dust a clean work surface with icing sugar, then unroll the puff pastry, discarding the paper.
- Dust the pastry with icing sugar and finely grate over the zest of 2 lemons, then roll it tightly back up and slice into 1cm discs.
- Rub a 24cm non-stick ovenproof frying pan with olive oil, then distribute the pastry discs around the sides and base, pressing them together really well to create one piece of pastry.
- Bake on the bottom of the oven for 20 minutes, or until lightly golden.
- Meanwhile, finely grate the zest from the remaining lemons into a large heatproof bowl, and squeeze in all the juice (you’ll need 120ml).
- Whisk in the icing sugar and eggs, then place the bowl over a pan of simmering water on a medium heat. Whisk continuously for around 10 minutes, or until thickened, then remove from the heat.
- Pour the lemon curd into the pastry case, then finish under a hot grill for a few minutes (cover any pastry edges with tin foil, if it starts getting too dark).
- Serve at room temperature, with a few fresh raspberries scattered on top and the rest on the side.