Tasteology Prawn and Crème Fraîche Rigatoni

Heat a frying pan on medium heat and add a glug of oil. Add the chopped shallots and cook gently for 5 mins, stirring frequently until soft. When your shallots are soft add your garlic and cook for 1 minute more. Now pop the rigatoni into your boiling water to cook for 10 mins. After 5 mins, add the green beans to the pasta for the last 5 mins.

Once your garlic has cooked for a minute, add the prawns to the pan and cook for 5 mins, turning the prawns every minute or so to make sure they cook evenly. When the prawns are nice and pink, stir in the crème fraîche. Cook for 2 mins until the sauce is bubbling and the prawns are cooked through. Tip: The prawns are cooked when the centres are white.

When the prawns are cooked, season your sauce with a pinch of salt, a good grind of black pepper and squeeze in the juice of half the lemon. Taste your sauce and adjust with more salt or lemon juice if you feel it needs it. Keep your sauce to one side as you cook the samphire.

Rinse the samphire quickly under cold water. Tip: This will help it steam rather than fry when you cook it. Heat a saucepan over medium heat. Add a glug of olive oil to the pan and cook the samphire for 2 mins until hot but not fried. Finish the samphire with the juice from the leftover lemon.

Drain your pasta and beans into a colander and then return to the pot off the heat. Tip: Reserve some of the pasta cooking water, you can use it to loosen up the sauce if it needs it later. Season your pasta with a pinch of salt and some black pepper, then stir in the prawns and add the sauce to your pasta and beans in the pot. Mix well and if the sauce is a bit thick add a splash of your reserved pasta water to loosen it up! Finish the dish with the chopped chives.