Jamie Oliver cooks tunisian prawn spahetti & lemon curd tart

With a culinary career spanning over 25 years, Jamie Oliver has hosted a number of smash-hit TV shows, and claimed the prize as the best-selling British non-fiction author – ever.

Jamie joined The Morning Show to share a delicious recipe from his new book ‘5 Ingredients – Mediterranean’

TUNISIAN PRAWN SPAGHETTI

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Serves: 2

Cook time:22 minutes

Ingredients:

• 150g dried spaghetti
• 8 large raw shell-on king prawns
• 2 teaspoons rose harissa
• ½ bunch parsley (15g)
• 1 lemon

Method:

1. Cook the pasta in a pan of boiling salted water according to the packet instructions.
2. Meanwhile, peel the prawns, removing and reserving the heads and leaving the tails on. Run a small sharp knife down the back of each, discarding the vein, so they butterfly when they cook.
3. Toss the prawns with the harissa and leave to briefly marinate.
4. Place the prawn heads in a large frying pan on a medium heat with 1 tablespoon of olive oil and fry until golden all over, stirring regularly and gently squashing to extract amazing flavour.
5. Roughly chop and reserve the top leave half of the parsley, then finely slice the stalks and add them to the pan with a pinch of sea salt and black pepper.
6. Fry for 1 minute, then add the marinated prawns and cook for 1 minute on each side.
7. Using tongs, drag the pasta into the pan, squeeze in half the lemon juice, throw in the parsley leaves, then toss together, loosening with a splash of starchy cooking water, if needed.
8. To serve, pick out and discard the crispy prawn heads and cut the remaining lemon half into wedges for squeezing over.

LEMON CURD TART

Serves: 6

Cook time: 30 minutes

Ingredients:

• 120g icing sugar, plus extra for dusting
• 320g sheet of ready-rolled puff pastry (cold)
• 5 lemons (120ml juice total)
• 4 large eggs
• 150g raspberries

Method:

1. Preheat the oven to 190 degrees C. Dust a clean work surface with icing sugar, then unroll the puff pastry, discarding the paper.
2. Dust the pastry with icing sugar and finely grate over the zest of 2 lemons, then roll it tightly back up and slice into 1cm discs.
3. Rub a 24cm non-stick ovenproof frying pan with olive oil, then distribute the pastry discs around the sides and base, pressing them together really well to create one piece of pastry.
4. Bake on the bottom of the oven for 20 minutes, or until lightly golden.
5. Meanwhile, finely grate the zest from the remaining lemons into a large heatproof bowl, and squeeze in all the juice (you’ll need 120ml).
6. Whisk in the icing sugar and eggs, then place the bowl over a pan of simmering water on a medium heat. Whisk continuously for around 10 minutes, or until thickened, then remove from the heat.
7. Pour the lemon curd into the pastry case, then finish under a hot grill for a few minutes (cover any pastry edges with tin foil, if it starts getting too dark).
8. Serve at room temperature, with a few fresh raspberries scattered on top and the rest on the side.