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Valentine's Day cooking with Levi Roots: Reggae Reggae King Prawn & Salmon Linguini

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Levi Roots' Reggae Reggae King Prawn & Salmon Linguini.

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You will need:



  • 2 Salmon Fillets
  • 250g Raw King Prawns
  • ½ Medium Red Onion – finely diced
  • 300ml Crème Fraiche
  • 2 tbsp Olive Oil
  • ½ Bottle Reggae Reggae Sauce
  • 2 Spring Onions – finely chopped
  • 100ml White Wine
  • 300g Fresh Linguini – or pasta of choice
  • 8 Cherry Tomatoes – halved
  • 50g Spinach

Heat ½ the oil in a pan and lightly fry the salmon fillets, place on a baking tray and put under a medium heat grill for 25 minutes

While the salmon is cooking heat the rest of the oil in a pan, sauté off the onions and add the prawns.

Pour over the white wine and Reggae Reggae sauce, leave to gently simmer

Meanwhile bring a pan of salted water to the boil and add the pasta to cook for 6 minutes or until tender

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Stir the crème fraiche into the sauce along with the cherry tomatoes and spinach and take the salmon from under the grill. Gently flake it into the sauce using a fork (be careful to pick out any bones) and stir through

Drain the pasta and place a pile on each plate, top with a generous helping of the sauce

Steamed Ginger Pudding with Secret Sauce

You will need to make this in advance. You will need:

For the pudding



  • 55g Plain Flour
  • 55g Breadcrumbs
  • 55g Suet
  • 55g Caster Sugar
  • Pinch Salt
  • 1 Egg Yolk
  • 80ml Milk
  • ½ tbsp Ground Ginger
  • Butter for greasing

For the sauce



  • 10g freshly Chopped Ginger
  • 3tbsp Golden Syrup
  • 100ml Double Cream
  • 3tsp Reggae Reggae Sauce


For the pudding, mix all the dry ingredients together then add the egg yolk and milk and mix well.

Take 2 individual pudding dishes (dariole moulds) or 1 basin and grease well.

Pour the mixture into the moulds and cover with a square of greaseproof paper followed by a square of aluminium foil, make sure they’re sealed tight.

Place them in a saucepan and add boiling water to around ½ way up the moulds. Leave to simmer with the lid on for 1 ½ hours.

For the sauce, heat the golden syrup with the ginger and Reggae Reggae sauce, don’t boil. Once warm stir in the cream. This is now ready to serve and can be warmed through once the puddings are cooked


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