Chermoula Double Prawns on Harissa Lentils

Meanwhile, peel and grate the garlic (or use a garlic press). Drain and rinse the lentils in a sieve.

Heat a drizzle of oil in a medium saucepan on medium-high heat. Once hot, add the garlic and stir-fry until fragrant, 30 secs.

Pour in the water for the lentils (see pantry for amount), then stir in the veg stock paste and harissa paste (add less if you'd prefer things milder). Bring to the boil, then lower the heat and simmer until the water has reduced by half, 2-3 mins.

Once the sauce has reduced, stir in the lentils and cook for a further 2-3 mins, stirring occasionally.

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Taste and season with salt and pepper if needed, then remove from the heat.

Cover with a lid (or foil) to keep warm.

Meanwhile, drain the prawns.

Pop the prawns into a medium bowl with the chermoula spice mix (add less if you'd prefer things milder). Season with salt, then toss to coat the prawns well. IMPORTANT: Wash your hands and equipment after handling raw prawns.

When the squash has 5 mins of cook time remaining, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the prawns to the pan and stir-fry for 4-5 mins.

Once cooked, remove the pan from the heat. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.