Valentina Harris reveals a spaghetti recipe you can make in advance and warm through on a barbecue. It's an easy but stylish option for picnics, and beats ham butties anyday!
Cook the spaghetti until just al dente, in fact for a minute or two less.
Drain, cool and rinse in cold water and coat lightly in olive oil to prevent sticking. Set aside, or if taking on a barbecue picnic, pack in a sealed box.
Put the peeled, chopped fresh tomatoes in a bowl and add the garlic, chilli and parsley. Stir together and season to taste, then add enough olive oil to just cover. Stir together thoroughly, add in the prawns and stir again. Leave to stand for at least two hours, or overnight. If taking on a barbecue picnic, make sure you pack it securely in a sealed box to prevent oil seeping all over the place.
When you want to serve, take 4 double-thickness squares of baking parchment or foil and arrange equal piles of spaghetti in the centre of each one. Divide the tomato mixture between each mound of spaghetti and then wrap the parcels up securely, making sure they are closed securely on all sides.
Place the parcels on a baking sheet in a preheated oven at Gas mark 6 for about 10 minutes, or on the barbecue on a low heat for about 12 minutes. You only want the spaghetti to heat through, not cook any more than necessary.
Place each hot parcel on a plate and serve, unwrapping the parcels at the table so that everyone can enjoy the fragrant steam that emerges from their individual parcel.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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