Creamy Lemony King Prawn Linguine

Meanwhile, halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Zest and halve the lemon.

Once the water is boiling, add the linguine 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 over medium heat. Once hot, add the shallot and cook, stirring, until soft, 2-3 mins. Add the garlic and cook for a further 1 min.

Add the water for the sauce (see ingredients for amount) and vegetable stock paste to the shallot and stir to combine. Bring to a simmer, then add the prawns and cook for 2-3 mins until almost cooked. Season to taste with salt and pepper. Stir through the creme fraiche and lemon zest. 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.

Pop the roasted tomatoes into a bowl, mix through the capers and add a drizzle of oil. Add the spinach to a colander, then, drain the linguine and samphire into the colander on top of the spinach to wilt it. Then mix the spinach, samphire and linguine through the creamy prawn mixture. Add a squeeze of lemon juice and a splash of water to loosen if you like.