Creamy King Prawn, Asparagus and Serrano Ham 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) and chicken stock paste. Bring to the boil and simmer until reduced by half, 2-3 mins.

Meanwhile, in a medium bowl, combine the honey, mustard (see ingredients for amount) and olive oil for the dressing (see pantry for amount). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Season with salt and pepper. Set your dressing aside.

Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

Roughly chop the walnuts. 

Once the sauce has reduced, lower the heat and stir through the creme fraiche.

Bring back to the boil, then stir in the prawns and cook for 5-6 mins. Stir occasionally. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle. 

While the prawns cook, add the tagliatelle and asparagus to the pan of boiling water and bring back to the boil. Cook until tender, 3-4 mins.

Once cooked, drain in a colander. Add to the prawn pan and toss to coat in the sauce. Remove from the heat, then stir through half the chives.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.