Salmon, King Prawn & White Wine Tagliatelle

Pop the parcel onto one side of a large baking tray. When the oven is hot, roast on the middle shelf until softened, 15-20 mins.

Bake the salmon on the top shelf until the fish is cooked, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

When the tomatoes have been roasting for 5 mins, add the garlic baguette to the other side of the baking tray and return to the oven to bake until golden and piping hot, 12-15 mins.

Meanwhile, peel and grate the garlic (or use a garlic press). Trim the bottom 2cm from the asparagus and discard. Cut into thirds.

Drain the prawns.

Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the prawns and garlic and stir-fry for 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns.

Add the creme fraiche, sun-dried tomato paste, white wine stock powder, asparagus and water for the sauce (see pantry for amount) into the prawns.

Stir the sauce and bring to the boil, then reduce the heat slightly. Cover with a lid and simmer for 5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

While the sauce simmers, bring a medium saucepan of water to the boil with 0.5 tsp salt.

When boiling, add the tagliatelle to the water and bring back to the boil. Cook until tender, 3-4 mins.

Meanwhile, finely chop the chives (use scissors if easier).

Once everything's cooked, drain the tagliatelle in a colander, then stir the pasta and half the chives into the sauce. Add a splash of water if it's too thick. Season with salt and pepper if needed.