Prawn and Serrano Linguine

Once the water has come to the boil, add the linguine together with the vegetable stock pot. Tip:Make sure you keep this stock, as we’ll use it for the sauce later. Cook it for around 10 mins or until it is ‘al dente’. Tip: Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle

Heat a splash of olive oil in a frying pan on medium-high heat. Cook your chilli, serrano ham and prawns for 2 mins. Season with a good pinch of salt and pepper. Tip:White pepper is best but black is just fine.

When your prawns have just turned pink, add your garlic. Continue to cook for 1 minute before adding in a good glug of the stock from your pasta pot. Turn the heat to low and add the crème fraîche and three quarters of your chives. Let your sauce simmer for a few mins until it goes nice and velvety. Tip:If the sauce still seems too thick, add another splash of stock water.

Crack open a bottle of Côtes de Provence Rosé (or Ribena if it’s a school night)

Drain your pasta and add it to your sauce. Cut the lemon in half and squeeze over a good splash of lemon juice. Add a little more salt and pepper if necessary Toss the pan (or gently stir with a wooden spoon) to combine all of your ingredients.