They’ve both appeared on Celebrity Masterchef - so who’s the better cook, Rylan or Alison? Rylan’s cooking his signature dish - homemade spinach tagliatelle with oven-baked pesto chicken - while Alison’s whipping up a bread and butter pudding she brands “dangerous” thanks to a generous helping of rum!
Rylan's chicken with spinach tagliatelle
For the pasta
For the pesto
100g basil leaves
100g pine nuts
1 clove garlic
200ml olive oil
Salt and pepper
For the chicken
4 chicken breasts
1 onion, cut into cubes
2 garlic cloves, cut in half
Juice of 2 lemons
For the pasta, blitz the spinach, flour and eggs to form a dough
Remove and knead on a floured work surface until smooth and then wrap in cling film and place in the fridge for about 30 minutes
Remove from the fridge and roll into an oblong shape and feed through a pasta machine starting on the thickest setting \(this will be number one\) and feed the dough through three or four times and then turn the setting to number four and feed through again.
Once the dough is at the desired thickness cut or feed through to make tagliatelle
Cook the pasta dough for 2\-3 minutes in boiling salted water
For the pesto, blend the basil, parmesan, pine nuts, garlic, olive oil and season with salt and pepper
Griddle the chicken for 2 minutes on each side to seal and go golden brown. Place into a foil parcel on top of the onion, half a clove of garlic and squeeze over the lemon juice and season with salt and pepper. Bake in the oven at 180C for 10-15 minutes or until cooked.
Toss some of the pesto through the tagliatelle, slice the chicken breast and serve with extra parmesan and toasted pine nuts
Alison's bread and butter pudding
Serves 4 - NB. we made four individual bread and butter puddings if you make one large then the cooking time will vary depending on the size of your dish.
500g mixed fruit
Half a loaf thick sliced white bread (if it’s a day old, even better)
Really good quality butter - enough to butter the slices of bread
150ml full fat milk
1 vanilla pod (you just want the seeds)
½ tsp ground nutmeg
2 tbsp mixed essence
50g white and brown sugar mixed
Pre heat the oven to 150C
Cover the mixed fruit with the rum and sherry and set aside. The longer you can leave it the better.
Butter the bread on one side and remove the crusts if you prefer
Mix the eggs, milk, vanilla, nutmeg and mixed essence in a bowl and add the bread and soaked fruits. Sprinkle in the sugar and pour into your serving dish.
Leave to soak up for 10\-15 minutes and then bake at 150C for 30 minutes
Serve the bread and butter pudding warm with vanilla ice cream