David Gandy & Chris Baber

Two Fantastic Courses

(Serves 2)

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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.

Ingredients
  • 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

Equipment

  • Saucepan
  • Large Frying pan
  • Grater
  • 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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