Creamy King Prawn and Chive Tagliatelle

While the Serrano bakes, heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the onion and cook until softened, 3-4 mins. Stir in the garlic and cook for 1 min more. Stir the water for the sauce (see ingredients for amount), chopped chives and chicken stock paste into the pan, then bring to the boil for 1-2 mins.

Meanwhile, pop the mustard, olive oil for the dressing (see ingredients for both amounts) and honey into a small bowl. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Season with salt and pepper, then mix together. TIP: If the dressing is too thick, loosen with a splash of water. Roughly chop the walnuts, then add them to the bowl. Set aside.

Once the sauce has come to a boil, turn the heat down to a simmer. Stir the creme fraiche and king prawns into the pan, then simmer until the prawns have cooked through, 3-4 mins, stirring occasionally. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.

Whilst the prawns cook, add the tagliatelle to the pan of boiling water and bring back to the boil. Cook until tender, 3-4 mins. Once cooked, drain in a colander, then stir through the creamy prawn sauce. TIP: Add a splash of water if it's a little dry.