Oven-Baked Sardinian-Style King Prawn Fregola W. Pesto Garlic Baguette

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Heat a hob-safe oven-proof casserole dish with a drizzle of olive oil over a high heat

Once hot, add your giant couscous and cook for 1-2 min or until lightly toasted

Meanwhile, deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Peel and thinly slice (don't chop!) your garlic

Once the giant couscous is lightly toasted, add the sliced pepper and garlic to the dish and cook for 30 secs or until fragrant

Once fragrant, add your chopped tomatoes, vegetable stock mix and 500ml [650ml] [850ml] boiled water with a generous pinch of pepper and sugar

Give everything a good mix up and put in the oven, uncovered for 20 min, stirring halfway, or until the giant couscous is tender

Wash your salad and pat it dry with kitchen paper

Add your garlic baguette[s] to a baking tray

When the couscous has had 10 min, put the tray with the garlic baguette[s] in the oven and cook for 10-15 min or until golden brown and piping hot throughout

Once the couscous is tender, remove the dish from the oven, drain your king prawns and add to the dish with a knob of butter and a pinch of salt and stir it all together

Cover with a lid and return the dish to the oven for a final 6 min or until the prawns are cooked through – this is your oven-baked Sardinian-style king prawn fregola

Once the prawns are cooked, remove the dish from the oven and leave to stand for 2 min before serving (this helps the flavours to develop)

Tip: Add a splash of water if the mixture is looking a little dry