Final tidbit: Singer Paxton Fielies’ signature pasta

A: WILD MUSHROOM AND CHICKEN PASTA WITH ROSEMARY

My mom used to make this for me when I was growing up and it was all I wanted as a kid. I love pasta – a great lasagne comes a close second to this dish. I don’t get as much time as I would like in the kitchen, but I love showing off my skills when I get the chance! I love eating at Primi Piatti in Cape Town, but when I’m on the road and under time pressure I’ve also been known to enjoy the odd McDonald’s burger.

WHAT ARE YOU LOOKING FORWARD TO IN 2019?

Definitely working on new music and going to Sweden at the invitation of the queen to report back as an ambassador for You Me Equal Rights, an initiative of the World’s Children’s Prize Foundation.

Serves 4

EASY

GREAT VALUE Preparation: 20 minutes Cooking: 45 minutes

garlic 2 cloves, finely chopped rosemary 3 sprigs thyme 2 sprigs, finely chopped exotic mushrooms 300 g butter 50 g free-range chicken pieces 8 white wine ½ cup chicken stock ½ cup cream 1 cup smoked paprika 1t linguine 500 g salt and pepper, to taste

1 Sauté the garlic, rosemary, thyme and mushrooms in the butter for 10 minutes.

Add the chicken and brown for 10 minutes. Add the white wine and stock. Allow to simmer until reduced.

2 Add the cream and smoked paprika, then simmer for 20 minutes. 3 Cook the pasta in salted boiling water for

3–5 minutes or until al dente. Serve covered in chicken and sauce.