Welcome to Back on Track with David Gillick. Each week We will be giving you bite-size exercises from Olympian David Gillick, a delicious recipe from his latest book.
This week David shows us some more advanced exercises including the elbow to palm plank and the dreaded (but rewarding) burpee!
Once you've gotten through the workout, enjoy the beautiful Sheet Pan Prawn Bake. It's one of our favourites from the new book!
Back on Track: Adding the Burpees
Sheet Pan Prawn Bake
- 3 Ears Corn with Husk
- 400g small Jersey Royal or Charlotte potatoes, cut in half
- 2 cloves of garlic, peeled and grated
- 1 tsp red spice paste
- 1 tsp paprika
- a sprig of thyme leaves picked
- 30g unsalted butter, softened
- 2 tbsp light olive oil
- 1 tsp wholegrain mustard
- 400g raw Dublin Bay prawns, peeled and deveined
- 300g chorizo, salami or smoked sausage, cut into 1cm slices
- 1 lemon, cut into wedges to garnish
- 2 tablespoons chopped fresh parsley leaves, to garnish
Preheat the oven to 200°C. Lightly oil a baking sheet.
Pull off the husks and silky threads from the corn ears and cut in half.
In a large pot of boiling salted water, cook the potatoes for 5 minutes, then add corn for a further 5 minutes. Drain well.
Put the grated garlic, paprika, thyme in a large bowl and mix with the butter, olive oil and mustard. Add the cooked potatoes, corn and prawns and toss gently to combine.
Arrange the sausage slices in a single layer on the prepared baking sheet. Dump on the dressed prawns, potatoes and corn evenly.
Place into the preheated oven and bake for 12–15 minutes, or until the prawns are opaque and corn is tender.
Serve immediately with lemon wedges, garnished with parsley.