Ting Dalton

Ting Dalton: Surrey Editor to TV Chef

Ting Dalton: From Surrey Editor to TV Chef!

Ting speaks to us about her Masterchef debut, and shares a recipe from her brand new food blog

We’re wishing our former Surrey Editor Ting Dalton the best of luck ahead of her latest challenge, as she is set to battle it out against a host of talented chefs for the chance to wear a coveted MasterChef apron.

Ting says it was her son who initially persuaded her to apply for the show – and she couldn’t believe it when she was told she’d made it through, becoming one of the 40 participants out of 6000 entrants.

“There are truly amazing cooks in this series, and I feel honoured to have cooked alongside some of them. Food has always been a huge passion of mine; I cook every day.”

She says her MasterChef journey has spurred her into setting up a new food blog – Cook Simply.

“Combined with my love of travel – you can expect flavours from around the world. My food philosophy is summed up in the name. I enjoy making tasty food that can be done in little or no time. I’m a busy working mum, so some of my favourite meals are quick and delicious – from one-pot dishes and baking treats to Chinese recipes that will mean you never have to go to a takeaway again.”

We certainly can’t wait to find out what Ting had in store for judges Gregg Wallace and John Torode when her episode airs on March 23. Until then, be sure to try out Ting’s recipe for prawn and feta pasta , taken from her blog, Cook Simply.

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Quick and simple prawn and feta pasta

Makes 4; Preparation time: 5 minutes; Cooking time; 10 minutes


  • 350g pasta shapes I like to use gigli or fusilli
  • 500g raw king prawns
  • 3 cloves of garlic finely chopped
  • 1 lemon grated zest and juice of 1/2
  • 150g feta cheese, crumbled
  • Small handful of parsley, chopped
  • 3tbsp olive oil
  • salt and pepper


  • Firstly cook the pasta in salted boiling water.
  • While the pasta is cooking, heat the olive oil in a frying pan and pan-fry the prawns for a few minutes, then add the garlic. Cook for another minute but be careful not to let the garlic burn.
  • Squeeze in the lemon juice, add the zest and a good pinch of pepper.
  • Drain the pasta once cooked, and return it to the frying pan and mix the pasta with all the other ingredients coating it well. Crumble the feta and add the parsley and give it all a good stir.
  • Serve immediately and enjoy!