Prawn and Tomato Spaghetti

a) Heat a large frying pan on a high heat (no oil).
b) Once hot, add the courgette and cook on each side until starting to char, 2-3 mins each side.
c) Transfer to a clean chopping board or plate and allow to cool.

a) When your pan of water is boiling, add the spaghetti and bring back to the boil. Cook until tender, 12 mins.
b) Once cooked, drain in a colander.
c) Pop back into the pan, drizzle with oil and stir through to stop it sticking together.

a) Meanwhile, return the frying pan to medium-high heat with a drizzle of oil.
b) When hot, add the garlic and a pinch of chilli flakes (use less if you don't like heat - you can always add more later if you want) and cook, stirring, for 1 min.
c) Add the tomato passata, sun-dried tomato paste, water for the sauce (see ingredients for amount) and vegetable stock paste.
d) Bring to the boil and simmer until thickened, 4-5 mins.

a) Once thickened, add the prawns to the tomato sauce, then stir together and simmer until cooked, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.
b) Meanwhile, roughly chop the charred courgette rounds and add to a small bowl with the spring onion and another pinch of chilli flakes (use less if you don't like heat).