Make Mark Sargeant's speedy king prawn and chorizo
Trust us, this particular recipe shouldn't be a stretch. But that doesn't mean it's not delicious, and it'll fall firmly into the '20-minute favourites' category. Check out the recipe from Mark Sergeant.
Heat the oil in a medium frying pan over a moderate heat then add the chorizo and fry for 2-3 minutes until slightly crispy on each side. Stir in the prawns, chilli and garlic and sauté for a further 2 minutes, stirring occasionally to avoid the garlic burning, until the prawns are just cooked.
Add the tomatoes and leave to simmer for 5-10 minutes until the tomatoes have thickened to a sauce-like consistency. Season with salt and pepper and add the parsley for a nice earthy flavour.
Mark Sargeant is working with Bowmore whisky for its latest release Small Batch. For more info, go to bowmore.com.