King Prawn, Chilli and Chorizo Fresh Tagliatelle

a) Meanwhile, boil a full kettle.

b) Heat a large frying pan on medium-high heat (no oil). Once hot, add the chorizo and stir-fry until browned, 3-4 mins.

c) Add the garlic and sun-dried tomato paste, then stir-fry until fragrant, 30 secs.

a) Stir the passata, sugar and water for the sauce (see pantry for both amounts) and chicken stock paste into the pan.

b) Bring to the boil, then lower the heat and simmer until thickened, 4-5 mins.

a) Meanwhile, pour the boiled water into a large saucepan with 1/2 tsp salt.

b) Add the tagliatelle and bring back to the boil. Cook until tender, 3-4 mins.

c) In a large bowl, mix together the olive oil for the dressing (see pantry for amount), cider vinegar and a pinch of salt, pepper and sugar. Set the dressing aside for now.

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

a) Once the sauce has thickened, drain the prawns.

b) Bring the sauce to the boil, then stir in the prawns and cook for another 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

c) Meanwhile, thinly slice the red chilli (see ingredients for amount).

d) Stir through the peas in the last 1-2 mins until piping hot. Season the sauce to taste with salt and pepper, then remove from the heat. Add the cooked tagliatelle to the sauce and toss to coat.