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maltatoday, WEDNESDAY, 1 JULY 2015 14 Food Tomato season on Gourmet Today TV The summer sun means the most delicious, juicy tomatoes of the season. Whether they are the great big heirloom type, the small cherry type or the sundried type, this is the season to indulge. Try some of Gourmet Today TV's recipes. Sean Gravina makes a dish of pasta with local prawns, sundried tomatoes and grapes and Michael Diacono makes a tomato and ginger chutney. With just three more episodes to go, don't miss Gourmet Today TV, aired every Friday on TVM at 18:40. Sean Gravina Ingredients • 500g dried pasta • Extra virgin oil • 2 cloves garlic • 1-2 dried chillies, crumbled • 8 prawn heads • 400g peeled raw prawns, with heads and tails still attached • 1 small glass brandy • 10 green grapes • 6 sundried tomatoes, in oil, blitzed • 6 sundried cherry tomatoes • 1 lemon, zest and juice • 2 handfuls of rocket, roughly chopped • Handful mint leaves, chopped • Salt and pepper Method 1. Cook your pasta in a large pan of salted boiling water until al dente, according to the packet instructions. 2. Meanwhile, heat three good glugs of extra virgin oil in a large pan and toss in the garlic and chili. 3. As the garlic begins to colour, add the prawn heads and sauté them for a few minutes, squashing the heads from time to time to extract the juices. 4. Add the grapes, sundried tomato puree and the whole sundried cherry tomatoes. 5. In a separate pan, fry the prawns in olive oil until they change colour, making sure not to over cook them. 6. Add the brandy and the butter and season with salt and pepper. Turn off the heat and reserve until ready to serve. 7. When the pasta is ready, drain it in a colander, reserving a little of the cooking water. 8. Remove the prawn heads from the pan and toss the pasta with the sauce, squeeze in the lemon juice and add half the chopped rocket and chopped mint. 9. Add a little of the reserved cooking water if you want to loosen the sauce a bit, add the cooked prawns together with the juices and season with salt and pepper. 10. Divide between four plates and sprinkle with the grated lemon zest and the rest of the rocket leaves. This recipe first appeared on Gourmet Today TV, aired on TVM on 26 June, 2015. Michael Diacono Ingredients • 1kg heirloom tomatoes • 1 clove garlic, finely chopped • 1-inch piece of ginger, finely chopped • 1 tsp chopped chilli • Handful fresh coriander, roughly chopped • 1 tbsp mustard seeds • 1 tsp cumin • 50g sugar • ½ cup apple cider vinegar • 1 tsp turmeric • Sea salt Method 1. Pour boiling water over the tomatoes until completely covered and allow to sit for three minutes. 2. Drain and peel the tomatoes, cutting them into chunks. 3. Add the tomato chunks to a saucepan, stirring every now and then. 4. Add the garlic, ginger and chilli and allow to simmer for approximately 15 mins until some of the water has evaporated. 5. When the sauce has thickened add the fresh coriander, mustard seeds, cumin, sugar, apple cider vinegar, turmeric and salt and allow to simmer for another 10 mins. 6. Place in sterilized jars while the chutney is still hot. 7. Allow to cool in the jars and keep in the fridge for up to three months. This recipe first appeared on Gourmet Today TV, aired on TVM on 26 June, 2015. Linguini with prawns, sundried tomatoes and grapes Tomato and ginger chutney