Creamy Lemon King Prawn Linguine

Meanwhile, halve, peel and chop the red onion into small pieces. Peel and grate the garlic (or use a garlic press). Halve the lemon.

When boiling, add the linguine to the water and bring back to the boil. Cook until tender, 12 mins. Add the samphire to the pan for the final 4 mins of cooking time. Meanwhile, heat a drizzle of oil in a large saucepan on medium heat. Once hot, add the onion and cook, stirring, until soft, 2-3 mins. Add the garlic and cook for 1 min more.

Stir the water for the sauce (see ingredients for amount) and vegetable stock paste into the onion pan. Bring to a simmer, then add the prawns and cook for 2-3 mins until almost cooked. Stir through the creme fraiche and a squeeze of lemon juice. Season to taste with salt and pepper. Simmer for 1 min. IMPORTANT: Wash your hands after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle. TIP: Add a splash of water to loosen if you like.

Pop the roasted tomatoes into a medium bowl, mix through the capers and add a drizzle of oil, then set aside. When the pasta has finished cooking, add the spinach to a colander, then drain the linguine and samphire into the colander on top of the spinach to wilt it. Stir the spinach, samphire and linguine into the sauce until everything is piping hot, 1-2 mins. Taste and add another squeeze of lemon juice if needed. Cut any remaining lemon into wedges.