12 delicious Christmas desserts 
How can we make vending machines healthier? 
It’s time to ban the sale of energy drinks to children 
Jimmy’s Friday Night Feast builds 
Let’s eat more British brown crab 
Jamieâs Christmas Panettone Bread and Butter Pudding 
Veggie Bhaji Burger 
Perfect roast ham: Jamie Oliver 
Jamie Oliver’s Top 5 Kitchen Products 
Mega meatball sub: Jamie Oliver 
Campaigns
Quick Easy and Healthy 
Nutritional Advice 
Family
Ministry of Food
Cookery School
Lemony prawn courgetti
Ripe cherry toms, fresh chilli & pine nuts
Tap For Method
Ingredients
- 140 g large raw peeled king prawns , from sustainable sources
- 1 lemon
- 120 g ripe cherry tomatoes , on the vine
- 3 medium courgettes
- 1 clove of garlic
- ½ a fresh red chilli
- extra virgin olive oil
- 20 g pine nuts
Tap For Method
Jamie Magazine
Tap For Ingredients
Method
- Preheat the oven to 200ºC/400ºF/gas 6.
- Devein the prawns, then place in a mixing bowl.
- Grate in half the lemon zest and squeeze in half the juice, then season with sea salt and black pepper.
- Give it all a good stir, then leave to one side for the flavours to mingle while you prepare the rest of the dish.
- Put the cherry tomatoes on a small baking tray and roast in the hot oven for 6 to 7 minutes, or until they’re starting to burst.
- Meanwhile, use a spiralizer or julienne peeler to finely slice the courgette into long, thin strips of courgetti. Set aside.
- Peel the garlic, then finely slice with the chilli.
- Place a frying pan over a medium-high heat and add a drizzle of oil. Tip in the sliced garlic and chilli and fry until lightly golden, then add the prawns and cook for a further 2 to 3 minutes, turning regularly until nearly cooked through.
- Place the courgetti in the pan along with the cherry tomatoes, then squeeze over the remaining lemon juice. Cook, tossing often, for 1 minute, or until everything is hot.
- Meanwhile, toast the pine nuts in a dry pan until golden, then lightly crush.
- Divide between plates, scatter over the crushed pine nuts, drizzle over a little oil, and serve.
Comments