Today on the blog we have the pleasure of sharing one of our models and BBC Yes Chef 2016 winner Chris Baber’s very own recipes… and it sounds delicious!
Chris has been in the modelling game for many years and after having an interest in cooking from a young age decided to follow his ambitions and become a chef. He has since worked along side Michelin star chef Atul Kottcher and now has amazing instagram following @baberflavour after sharing his delicious clean and tasty recipes.
We know what we are having for tea tonight!
King Prawn Linguini
Serves 2
Ingredients
150g linguini
2 tbs extra virgin olive oil
2 cloves garlic sliced
1 red chilli finely chopped
2 handfuls cherry tomatoes halved
Salt and pepper
150g raw king prawns
Juice 1/2 lemon
Bunch of parsley finely chopped
Method
Heat a saucepan with boiling salted water , and bring to a gentle simmer.
In a large frying pan add the oil, fry the garlic and chilli over a medium heat for 2 mins.
Add the tomatoes, season, cover with a lid and cook for 10 minutes.
Add the pasta to the boiling water, after 6 mins drain and set aside.
When the tomatoes have had ten minutes add the prawns, when the begin to go pink add the pasta and lemon juice.
Give it a good toss and continue to cook for 2 minutes until the prawns are fully cooked and the pasta is cooked with a little bite to it.
Serve with a scattering of fresh parsley and black pepper.
