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SERVES 4 as a starter or light lunch SUPER EASY


I’ve said it before that I just love Irish brown soda bread (we call it “wheaten” in Northern Ireland) with seafood. It’s a peaches and cream type of combination and it just works! Here the toasted crumbs add texture and flavour to one of my favourite pasta dishes.

Ingredient list

2 slices Rankin Selection Stoneground Wheaten bread or (Rankin Selection Brown Soda Bread)

2 tbsp olive oil

250 g spaghetti

250 g prawns, raw and butterflied

2 garlic cloves, chopped

2 red chillis, chopped

200 g yellow and red cherry tomatoes, halved

1/2 small glass (75 ml) white wine

Small handful chopped fresh basil leaves

1 tbsp lemon juice

6 tbsp extra virgin olive oil


Preheat the oven to 200 C

Pulse the wheaten bread in a food processor or chop by hand until you have medium bread crumbs. Toss with 1 tablespoon of olive oil and place on a baking sheet. Bake in the oven, tossing occasionally until the crumbs are toasted and crisp.

Cook the pasta in plenty of salted boiling water until al dente. Meanwhile, heat 1 tablespoon of olive oil in a large frying pan over a light heat. When the oil is almost smoking, add the prawns and season with salt and pepper. Cook for 90 seconds, then add the garlic and chillis. Cook for 30 seconds more then add the tomatoes and white wine. Cook for 1 minute then add the pasta, olive oil and basil. Toss together, then serve in warmed bowls. Top with the toasted wheaten bread crumbs.

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