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Kelly Stretton

Chef Kelly was classically trained at the Leith’s School of Food and Wine in London. Since qualifying as a chef, she has worked in the private sector in the South of France making the most of local markets and the artisanal way of cooking, slowing it down and appreciating the food and how its prepared. She successfully run a Pop Up Restaurant: Farm to City Kitchen, based in Manchester’s most luxurious co-working space, TheBeehive Lofts. Creating daily changing menus which provided one dish, two different ways, one for the carnivores and one for herbivores.

She now takes both flavour and nutrient content as paramount to inspire her in the kitchen, creating recipes with performance and wellbeing in mind, delving into dietary requirements and alternatives to create recipes and menu plans that both nourish our minds and bodies to enable us to perform at our best, everyday, whilst tasting absolutely delicious.

Video Description

In this masterclass series, Chef Kelly is here to help you with your dinner parties, as her series is all about elevated home cooking. With original recipes and expert tips to help you through, this is the perfect way to impress your guests.

In this episode Chef Kelly Stretton makes garlic-infused prawns on sourdough. Sourdough is the bread of the moment- it's health benefits make it an excellent choice. Seemingly simple, this dish is bursting with flavour. 


8 large raw king prawns (prepped)

½ a lemon, juiced

A small bunch of parsley, roughly chopped

Olive oil

1 clove of garlic, crushed

50g butter, cubed

Sourdough (cut with circular cutter)


Prep your prawns, de-shell leaving the tails on, de-vein and then butterfly. Place on some kitchen roll and gently pat dry.

Generously oil a large frying pan on a medium/high heat.

Season the prawns with flakey salt, and add to the pan in a clockwise pattern so you know where you started (be sure to space them out).

Cook for 2 minutes on one side, turn over for 30 seconds and then take out of pan and set aside while you do the rest.

When all your prawns are cooked, add a dash more oil to the pan and set aside while you do the rest.

When all your prawns are cooked, add a dash more oil to the pan, let it heat back up, then add the sourdough circles to the hot pan to toast on one side for a minute or so until golden.

As you turn over to the do the same on the other side add the butter cubes and your crushed garlic and cook off for 1 minute.

Take out the toasted sourdough and position in the centre of your plate.

Add the prawns and parsley to the pan and angle the pan so all the butter pools at one edge then spoon it several times over the prawns to heat through and infuse with the parsley.

Take off the heat and add a twist of lemon and place the prawns on top of the sourdough. Then pour all the glorious buttery garlic parsley sauce over the top.

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