Creamy King Prawn and Tarragon Tagliatelle

While the Serrano bakes, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the shallot and cook until softened, 3-4 mins. Stir in the garlic and cook for 1 min more.

Stir in the water for the sauce (see pantry for amount), chopped tarragon and chicken stock paste, then bring to the boil for 1-2 mins.

Meanwhile, pop the mustard (see ingredients for amount), olive oil for the dressing (see pantry for amount) 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. Loosen with a splash of water if it's a little thick.

Roughly chop the walnuts, then add them to the dressing. Set aside.

Once the sauce is boiling, turn the heat down to a simmer and stir in the creme fraiche.

Bring back to the boil, then stir in the prawns and cook for another 5-6 mins. Stir 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.

While 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, add a splash of pasta water to the sauce if it's a little too thick, then drain the tagliatelle in a colander.

Add to the pan of sauce and toss well to coat.