Weekdays 10am-12:30pm ITV

Marco Pierre White's flambéed garlic prawns

Prepare for a culinary treat as we're joined live by Marco Pierre White to give Phillip and Holly a masterclass in one of his classic dishes - flambéed garlic prawns.

Marco's garlic butter prawns 

Serves: 2


250g softened unsalted butter 1 large shallot, finely diced 2-3 cloves of garlic, crushed  Small bunch of parsley, chopped 2 tbsp oil 12 Whole prawns, shell on

50ml Pernod

Crusty bread to serve


1. For the garlic butter, place the butter, shallot, garlic and parsley into a food processor and blitz until combined

2. Heat the oil in a large heavy based frying pan until smoking

3. Add the prawns and sear for 1-2 minutes, turn over and then pour in the Pernod and carefully flambe

4. Add around 3 tablespoons of the garlic butter to the pan, and shake the pan to coat the prawns

5. Serve the garlic butter prawns with some crusty bread on the side

Weekdays 10am-12:30pm ITV