King Prawn, Courgette and Brown Butter Rigatoni

While the pasta is cooking, add the butter to a small saucepan on medium heat. Cook the butter, stirring occasionally, until melted and light brown in colour, 2-3 mins - you've made brown butter!

Pour the brown butter into a medium bowl and allow to cool slightly, 1-2 mins. Stir in the ricotta, lemon zest and chilli flakes until well combined. Season with salt and pepper. 

Heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins. Once cooked, season with salt and pepper, then remove from the heat. 

Transfer the courgette to a small bowl. Give the frying pan a quick wipe clean. 

Drain the prawns. Heat a drizzle of oil in the (now empty) frying pan on medium-high heat. Once the oil is hot, add the prawns and stir-fry for 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns.

Add the garlic and tomato to the prawns. Season with salt and pepper. Fry until the tomato begins to soften, 1-2 mins. 

Stir in the water (see pantry for amount) and vegetable stock paste. Bring to the boil, then simmer until the sauce has thickened slightly, 1-2 mins. 

Add the cooked pasta and ricotta mixture to the frying pan. Add a good squeeze of lemon juice. Toss together until well combined. Taste the pasta and add an extra pinch of salt and pepper if needed. 

Fold in the charred courgette.