This Sunday 2nd August we will be celebrating 17 amazing years of Cook’s Essentials, with a fantastic five-piece cookware collection complete with a handy set of utensils. Available in five stunning colours, you’re sure to find the perfect set for your kitchen. Guest Simon Brown tells us more – plus shares a delicious recipe…
“The Cook’s Essentials five-piece Aluminium Induction cookware set really does it all! It’s stylish to look at, cooks beautifully and has a lifetime guarantee, and all for an amazing price. There’s a 14cm milk pan, lidded 16cm and 18cm saucepans, a huge 24cm stock pot with a lid and a 24cm frying pan (the lid fits this too!) all non-stick and all in wonderful Cook’s Essentials signature colours, plus a set of four utensils; perfect for everyone.
This is the 17th anniversary of Cook’s Essentials, and we’re still using our customers’ feedback to improve and expand our Cook’s Essentials cookware range. I’ve been using Cook’s Essentials for almost 10 years now, and I absolutely rely on it every day. It never lets me down. My friends are always amazed at how slippery the non-stick is, and how easily it cleans. I think they’re rather jealous, until they receive a piece from me as a birthday or Christmas present!
In the summertime I love to make things in the pans using summer fruits and vegetables, so it’ll be fresh pea soups, raspberry crumbles, courgette frittatas and emergency burger and sausage fry-ups when the barbie’s rained off!.
Here’s a recipe to help you have some fun with this terrific Today’s Special Value…”
King Prawn and Tomato Spaghetti
- 12 king prawns, prepared, peeled and de-veined
- 400g spaghetti, cooked according to instructions on packet
- 1 tbsp rapeseed oil
- 1 onion, finely chopped
- 1 tsp minced chilli
- 1 tsp minced garlic
- 250g baby plum tomatoes, halved
- 175ml white wine
- ½ pack of basil, tear the bigger leaves but leave the smaller ones whole
- Salt and pepper to taste
- In a Cook’s Essentials frying pan, heat the oil, garlic and chilli
- Add the onions and gently cook until they are soft, add the prawns, tomatoes and white wine and allow the wine to reduce, tossing once or twice to allow the prawns to become coated in the sauce Season to taste
- Add the sauce to the cooked spaghetti and mix to combine along with the basil
- Serve with a glass of remaining wine from the bottle
Serves – 4
Time – 20 minutes
With best regards,