Creamy Lemony 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 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 minute.

Add the water (see ingredients for amount) and stock paste to the shallot mixture and mix 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 one minute. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.Add a splash of water to loosen if you like.

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. TIP: This will wilt the spinach.Then mix through the creamy prawn mixture. Add a squeeze of lemon juice.