Simon Rimmer and Steph McGovern served up fiery chicken and prawns with brandy sauce and almond rice on Steph’s Packed Lunch.
The ingredients for the chicken and prawns are: 2 tbsp olive oil, 2 chicken breasts, cut into strips lengthways and 12 king prawns, shelled, but tail piece on.
For the cream and brandy sauce: 50ml brandy, 100ml white wine, 250ml double cream and Handful tarragon, chopped.
To serve: 200g cooked long grain rice, warm, 75g unsalted butter, Zest 1 lemon and 75g flaked almonds, toasted.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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