The sunshine is back, and so is resident chef, Chris Baber for a live demo on how to make a delicious family feast featuring some deliciously sweet in-season tomatoes. Sign up to learn how you can whip up an oozy burrata bruschetta and easy-peasy pasta dish.
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TOMATO BRUSCHETTA WITH OOZY BURRATA AND BASIL (SERVES 4)
• ½ red onion, finely diced
• 1 pack (275g) Summer Selection tomato mix, quartered
• 25g basil, leaves picked and chopped
• 1-2 tbsp olive oil
• 1 sourdough loaf, sliced
• 1 (285g) burrata
Mix the onion, tomatoes, basil and olive oil in a bowl. Season with salt and pepper to taste.
Heat a griddle pan and toast each slice of bread for up to 1 min on each side until golden and marked. If you don’t have a griddle pan, lightly toast under a hot grill.
Top the sourdough with the tomato mix.
Use a spoon to pull apart the burrata, then spoon on top of the tomatoes.
TANGY TOMATO AND PRAWN SPAGHETTI (SERVES 4)
• 320g spaghetti 1 pack (275g)
• M&S Select Farms Sweet Rosso tomatoes, quartered
• 2 tbsp olive oil
• 2 large garlic cloves, finely sliced
• 1 red chilli, finely sliced
• 1 pack (25g) basil, roughly chopped
• 1 pack (280g) cooked Greenland prawns
Bring a large pan of salted water to a rolling boil, add the spaghetti and cook for 10-12 minutes, until al dente.
While the pasta is cooking, add the oil to a large non-stick frying pan over a medium heat, sauté the garlic and chilli for 30 seconds then add the tomatoes with a pinch of salt and pepper.
Add most of the chopped basil and the prawns to the tomatoes and gently heat until the prawns are fully warmed through.
Add most of the chopped basil and the prawns to the sauce and gently heat until the prawns are fully warmed through.