Prawns Arrabbiata with Spelt Spaghetti



Watch Prawns Arrabbiata with Spelt Spaghetti here

Prawns Arrabbiata with Spelt Spaghetti


2 tablespoons olive oil

1 clove of garlic, crushed


A pinch of chilli flakes

1 x 400g tin of chopped tomatoes

1 teaspoon sugar

100g spelt spaghetti


16 prawns (approx.), shelled

(I prefer to use Dublin Bay prawns)

30ml cream (optional)


Heat the oil in a wide, shallow saucepan and gently sauté the garlic with a pinch of salt until soft, and then add the chilli flakes.  Stir in the tomatoes and sugar.  Bring to a simmer and cook for 5 – 10 minutes.

Cook the pasta according to the instructions on the packet.  You should time this to be ready at the same time as the sauce.  Season the sauce with salt and pepper to taste and add the prawns.  If you are using the cream, add this at the same time.

Simmer until the prawns are just cooked through and, if using the cream, until the sauce thickens.  You will know the prawns are cooked when they turn opaque – this should take no more than a couple of minutes.

Toss the pasta into the sauce in the pan and combine well to serve.

Watch Tear ‘n’ Share Bread here


Tear ‘n’ Share Bread


650g strong white flour

1 teaspoon salt

1 tablespoon sugar

14g pack fast acting yeast (2 x 7 g packs)

3 tablespoon Derrycamma rapeseed oil

350-400ml lukewarm water

1 egg, whisked


Put the flour and salt into a large bowl, add the sugar and yeast.  Make a well in the centre, add the oil and water.

Gradually work into the flour to make a soft dough.

Sprinkle over a little flour if the mixture feels too sticky, but make sure it is not too dry- the dough should be pliable and smooth.

Transfer the dough to a lightly floured work surface, knead for 10 minutes (sprinkling a little flour on when needed) until the dough is smooth and stretchy (soft but elastic).

Cover with cling film and let rise in warm spot until doubled in volume, about 1 to 1½ hours.

Pull pieces of the dough off and shape into balls by rolling between your hands

Place the balls of dough into a round cake tin in a circle, placing one in the middle (I found a spring release 9” or 23 cm tin useful to do this) and leave for another 10-15mins to allow to rise

Preheat the oven to 220˚ C / 200˚c Fan / Gas 6

Brush a little egg on top of each roll

Bake for 15-20 mins or until they are golden brown.

Flavour Options:

4 rashers of smoked streaky bacon, cooked & chopped

150g Bellingham blue cheese, crumbled


Rosemary with Sea Salt






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