Garlic Butter Chilli Prawns

If you have a spiralizer, use it on the courgette.

If you don’t, use a vegetable peeler to shave the courgette into ribbons, running it down all sides of the courgette evenly until you reach the centre. Pile the ribbons on top of each other and cut them lengthways to create ‘spaghetti’.

Halve any large broccoli florets, then place on a baking tray. Drizzle with oil and season with salt and pepper.

Roast on the middle shelf of the oven until the edges are crispy and slightly charred, 10-12 mins. 

If you'd prefer to, boil your broccoli in step 5 while the sauce cooks, for 3-5 mins until tender. Season with salt and pepper.

Drain the prawns. Heat a large frying pan on medium-high heat. 

Once hot, melt half the butter, then add the shallot and prawns. Cook, stirring frequently, until the shallot has softened, 3-4 mins.

Add the garlic, mixed herbs and half the chilli. Cook for a further 2 mins, then remove the prawns from the pan and transfer to a plate. IMPORTANT: Wash your hands and equipment after handling raw prawns. They’re cooked when pink on the outside and opaque in the middle.

Add the lemon juice, veg stock paste, remaining butter and the water (see pantry) to the pan. Turn up the heat and bring to the boil, stirring to melt the butter, 1-2 mins.

Once boiled, reduce the heat and add the courgetti. Warm in the pan, stirring occasionally, for 1-2 mins.

Add the prawns back in, then add the grated hard Italian style cheese. Stir until the cheese has melted. Season with salt and pepper.