GET BACK TO BASICS FOR HEALTHY, DELICIOUS FOOD
DOING the weekly food shop has taken on a whole new level of stress during the coronavirus pandemic. But if you can’t make it to the shops for fresh food, you can still make delicious and nutritious meals using basic ingredients most of us have in our freezers and store cupboards.
Here chef, cookery teacher and presenter of the Pandemic Pantry podcast Charlotte Pike, and cocktail expert Sukh Brar of Azure Events, have put together some amazing meal and cocktail recipes that can be made straight from the freezer.
“You can quickly defrost prawns by soaking them in cold water for around 15 minutes. Dry on kitchen towel before using. Despite being easy and quick to make, this really does taste very special. If you fancy a glass of wine with it, then open a bottle, otherwise, this is the perfect way to use up any white wine you may have hanging around.”
Boil the kettle and fill a large saucepan with boiling water. Add a pinch of salt, return to the boil and add your spaghetti. Follow the cooking time on the pack.
Meanwhile, take a frying pan and melt the butter over a gentle heat. Add the garlic and cook over a medium heat for 30 seconds or so until you can smell the garlic starting to cook, don’t let it brown. Add the lemon juice, zest, and wine and stir gently to combine.
Next, add the prawns and cook for a few minutes until they warm through.
When the spaghetti is cooked, drain it very thoroughly, and ensure all the water has been removed from the saucepan, then tip the drained spaghetti back into the saucepan.
Pour over the garlic and prawn butter from the frying pan and return the saucepan to the heat.
Stir the sauce through the pasta well and ensure the spaghetti is well coated in sauce and leave to sit for 5 minutes in the pan with the lid on.
Serve immediately with some grated parmesan on top.