Creamy Seafood Linguine

Remove the top and bottom from the courgette, then use a vegetable peeler to make ribbons. Run the peeler along the length of the courgette, turning as you go. Once you get to the spongy middle, stop as it will get harder to make ribbons! Pop the ribbons in a mixing bowl and dress with a squeeze of lemon and a pinch of salt. Keep to one side.

When the pan of water is boiling, add the pasta with a good pinch of salt. Cook until al dente, around 11 mins. TIP: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. Drain into a colander. In the meantime, make your sauce.

Pop a large frying pan on medium heat. Add the water (see ingredients for amount) and the stock pot. Stir to dissolve the stock pot, then add the fish mix. Spread the fish pieces out in 1 layer and cover with a lid or foil. Simmer gently for 5-6 mins. IMPORTANT: The fish and prawns are cooked when opaque in the middle.

Once the fish is cooked, remove the lid and carefully stir in the creme fraiche and lemon zest. Bring to a bubble for a minute or so then remove from the heat. Taste the sauce and add some salt and pepper if necessary. Stir in half the chives.