Two Fantastic Courses
1. Creamy Pancetta and Pea Pasta
Start by cooking the pasta for 1 minute less then packet instruction, in salted water adding the peas for the last 2 minutes.
Meanwhile heat 1 tbs olive oil in a large frying pan, fry the bacon for a few minutes until golden.
Add the garlic and cook for another 2 minutes.
Add the pasta and peas to the pan with a splash of the pasta cooking water along with a grating of Parmesan, toss together then reduce the heat.
Stir in the Crème fraiche and parsley with a squeeze of lemon.
Toss together, serve with a little lemon zest and black pepper.
2. Raspberry and Strawberry Along Crumble
Preheat the oven to 200C/180°C Fan/gas mark 6/400ºF.
Put the strawberries and Raspberries into your pie dish, I use a round ovenproof pie dish approx. 21cm diameter x 4cm deep (approx. 1.25 litre capacity) / 8 inches diameter x 2 inches deep (approx. 1¼ quarts capacity), and sprinkle over them the sugar, almonds and vanilla extract. Give the dish a good shake or two to mix the ingredients.
Now for the crumble topping: put the flour and baking powder in a mixing bowl and rub in the cold, diced butter between thumb and fingers (or in a mixer). When you’ve finished, it should resemble rough, pale oatmeal. Stir in the flaked almonds and sugar with a fork.
Tip this over the strawberry/raspberry mixture, covering the strawberries in an even layer and giving a bit of a press in at the edges of the dish. Set the dish on a baking sheet and bake in the oven for 30 minutes, by which time the crumble topping will have darkened to a pale gold and some pink-red juices will be seeping and bubbling out at the edges.
Serve with scoop of clotted cream.
- 4 slices pancetta roughly diced
- 2 cloves garlic finely sliced
- 2 tbs Crème fraîche
- 25g Parmesan
- 250g fusilli pasta
- 200g frozen peas. Defrosted
- 1 lemon
- 250g strawberries (hulled)
- 250g raspberries
- 50g caster sugar
- 25g ground almonds
- 4 teaspoons vanilla extract
- 110 g plain flour
- 1 teaspoon baking powder
- 75 g cold butter (diced)
- 100 g flaked almonds
- 75 g demerara sugar
- Clotted Cream
- Large Frying pan
- Pie Dish (21cm diameter x 4cm deep (approx. 1.25 litre capacity) / 8 inches diameter x 2 inches deep (approx. 1¼ quarts capacity)
- Mixing Bowl
- Baking Paper
- Ice cream scoop
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