Prawn & Tarragon Tagliatelle

Meanwhile, heat a splash of oil in a large frying pan on a medium-high heat. When hot, add the shallot and cook until softened, 3-4 mins. Add the garlic and cook for a further minute. Add the water (see ingredients for amount), chopped tarragon and chicken stock paste. Stir together, bring to a boil and cook for 1-2 mins.

Meanwhile, pop the mustard (see ingredients for amount), honey and olive oil (see ingredients for amount), and a pinch of salt and pepper into a bowl, mix. TIP: If the dressing is too thick, loosen with a splash of water. Roughly chop the walnuts and pop them into the bowl too. Set aside

Once the sauce has come to a boil, turn the heat down to a simmer. Add the creme fraiche and king prawns, stir to mix well and simmer until the prawns have cooked through, stirring occasionally, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. IMPORTANT: The prawns are cooked when they are pink all the way through.

Whilst the prawns cook, add the pasta to the pan of boiling water and cook until tender, 3-4 mins. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it from sticking together.