Creamy Salmon, King Prawn and Dill Linguine

Lay the salmon fillets, skin-side down, onto a lined baking tray. Drizzle with oil, then season with salt and pepper. Sprinkle over the lemon zest.

When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Once cooked, remove from your oven.

While the salmon bakes, add the linguine to the pan of boiling water and bring back to the boil.

Cook until tender, 12 mins. Add the peas for the final min of cooking.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

While the pasta cooks, drain the prawns. Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the prawns. Season with salt and pepper and stir-fry for 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.

Add the garlic and fry for 30 secs. Stir in the veg stock paste and water for the sauce (see pantry for amount), then bring to the boil. Simmer until reduced slightly, 2-3 mins.

Stir the creme fraiche into the sauce, bring back to the boil, then remove from the heat.

Stir through three quarters of the dill and add a squeeze of lemon juice. Season with salt and pepper.

Add the cooked peas and pasta to your pan of creamy sauce, then stir to combine.

Taste and add more salt, pepper and lemon juice if needed.