From garlic prawns to festive favourites, Curtis Stone brings a taste of Christmas to Sunrise

Christmas has come early for celebrity chef Curtis Stone, who joined Sunrise for a special edition of Cooking With Coles with some fresh and festive recipe inspiration.

The Coles ambassador is serving up garlic prawns and a colourful tomato and mozzarella salad, while also revealing what’s in store for shoppers this Christmas, including his new summer entertaining collection.

Heat medium frypan (25cm diameter) over medium heat. Add 1 tbs oil, then add capsicums and thyme. Sprinkle with salt and cook, stirring occasionally, for 4 mins, or until capsicums are browned in spots and beginning to soften. Add grape tomatoes and cook, stirring occasionally, for 3 to 4 mins, or until tomatoes are soft and just beginning to burst. Transfer mixture to wide bowl and add 1 tbs oil, vinegar and 1/4 tsp salt. Gently stir mixture to combine, allowing burst tomatoes to give up some of their juices, but keeping them intact. Set aside to cool to room temperature; discard thyme stems.

In medium bowl, toss cherry and mini tomatoes, 2 tbs oil, lemon juice, garlic, chilli flakes and 1/2 tsp sea salt flakes to combine. Set cherry tomatoes aside to marinate while finishing salad, tossing occasionally. Before serving, check seasoning and add more lemon juice or salt, if necessary.

Using very sharp or serrated knife, slice truss tomatoes. Arrange tomato slices on serving platter and sprinkle lightly with salt. Spread cooled capsicum mixture over truss tomatoes. Add mozzarella to platter and spoon marinated cherry tomatoes and their dressing over salad. Garnish with herbs and serve.

1. Heat oil and butter in large, heavy frying pan over medium heat. When butter has melted, add shallot, chilli flakes, if using, and fennel seed. Cook, stirring often, for 2 mins, or until shallots soften.

2. Increase heat to medium-high and stir in prawns, garlic and paprika. Sprinkle with salt and pepper. Cook, stirring often, for 3 to 4 mins, or until prawns are cooked through. Remove from heat and stir in lemon zest, 1 tbs lemon juice and parsley. Check seasoning and add more salt, pepper, or lemon juice if necessary.

3. Spoon prawns and sauce onto serving plates, and serve with bread for sopping up sauce.