King Prawn Rigatoni

Add the rigatoni to your pan of boiling water. Cook until 'al dente', 10 mins. TIP: ‘Al dente’ literally translates as 'to the tooth'. It means there should be a tiny bit of firmness left in the middle of the pasta. When cooked, drain in a colander, reserving a little pasta water. Return the pasta to the pan off the heat to keep warm.

Meanwhile, heat a glug of oil in a frying pan on medium heat and add the shallot. Cook gently, stirring frequently, until soft, 5 mins. Add the garlic and cook for 1 minute more.

Lower the heat and add the prawns to the pan. Cook for 5 mins, turning every minute to make sure they cook evenly. When the prawns are pink, add the vegetable stock pot and crème fraîche. Cook for 2 mins more. TIP: The prawns are cooked when pink on the outside and opaque all the way through. Season with salt, black pepper and a squeeze of lemon juice. Taste and add more seasoning if you like.

Rinse the samphire in a colander under cold water. TIP: This will help it steam rather than fry when you cook it. Put another frying pan on medium heat. Add a glug of olive oil and cook the samphire until hot and beginning to soften, 2 mins. It should retain some bite. Finish the samphire with the remaining lemon juice.