Ultimate King Prawn and Chorizo Linguine

When your pan of water is boiling, add the linguine and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Meanwhile, heat a large frying pan on medium-high heat (no oil).

Once hot, add the chorizo and fry until it starts to brown, 3-4 mins. 

Add half the garlic and cook for 30 secs.

Stir in the passata, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts).

Bring to the boil, then turn the heat down and simmer for 3-4 mins.

Meanwhile, lay the ciabatta, cut-side up, onto a baking tray. Spread over the remaining garlic and drizzle with the remaining olive oil (see pantry for amount).

Bake the garlic ciabatta on the top shelf of your oven until golden, 5-6 mins.

Meanwhile, drain the prawns and pat dry with kitchen paper.

Bring the sauce to a boil, then stir in the prawns and cook for another 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

Once the prawns are cooked, add a splash of water to loosen if needed.