Creamy Orkney Crab and King Prawn Linguine

Meanwhile, peel and grate the garlic (or use a garlic press).

Finely chop the chives (use scissors if easier).

Zest and cut the lemon into wedges.

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

Heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, add the garlic and fry until fragrant, 1 min.

Stir in the creme fraiche, vegetable stock paste, prawns and water for the sauce (see pantry for amount).

Bring the sauce to a boil, then reduce the heat and simmer until the prawns are cooked and the sauce has thickened, 5-6 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Stir the peas, crab meat and hard Italian style cheese through the sauce until melted, 1-2 mins.

Stir in the lemon zest, cooked linguine and half the chives. Add a splash of water if it's a little too thick.

Remove from the heat and add a good squeeze of lemon juice. Taste and season with salt, pepper and more lemon juice if needed.