Creamy Caramelised Onion Linguine

a) Pour the boiled water into a large saucepan with 1/2 tsp salt for the pasta.
b) Add the linguine to the water and bring back to the boil. Cook until tender, 12 mins.
c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Roughly chop the chives (or use scissors if easier).

a) Pop the (now empty) frying pan on medium-high heat with a drizzle of oil.
b) Once hot, add the onion marmalade and garlic and stir-fry for 1 min.
c) Stir the water for the sauce (see ingredients for amount) and vegetable stock paste into the pan.
d) Bring the mixture to a boil, then turn the heat down slightly and simmer until reduced by half, 3-4 mins.

a) Once the sauce has reduced, add the creme fraiche, peas and a good grind of pepper. Stir until piping hot, 1-2 mins.
b) Stir the cooked linguine, cheese and half the chives into the sauce. Mix well to combine. TIP: Add a splash of water if it looks a little dry.
c) Taste and season with salt and pepper if needed.