Chilli Prawn Linguine

While the cherry tomatoes are roasting, zest the lemon to get a generous pinch of zest. Slice the lemon into wedges. Finely chop the garlic. Finely chop the parsley. Finely chop the long red chilli (if using). TIP: Some like it hot but if not just hold back on the chilli. Finely chop the red onion (see ingredients list). Roughly chop the roasted almonds. Pick and thinly slice the basil.

Add the linguine to the boiling water and cook for 9 minutes or until ‘al dente’. Reserve some pasta water (1 cup for 2 people / 2 cups for 4 people), drain the pasta and drizzle with olive oil to prevent sticking. In a medium bowl, combine the vinegar and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Add the rocket leaves and roasted almonds and toss to coat just before serving.

While the pasta is cooking, heat a good drizzle of olive oil in a large frying pan over a medium-high heat. Add the panko breadcrumbs (see ingredients list) and cook, stirring, for 3 minutes or until lightly golden and toasted. Add 1/3 of the garlic and cook for a further 1 minute or until fragrant. Add the lemon zest, parsley and a pinch of salt and pepper. Stir to combine, then transfer to a small bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the banana prawns and a pinch of salt and pepper and cook, tossing, for 3 minutes or until browned. Transfer to a plate.

Return the pan to a medium heat with a drizzle of olive oil. Add the onion, long red chilli (if using) and remaining garlic and cook for 3-4 minutes or until softened and fragrant. Add the roasted cherry tomatoes (and any juices from the tray) and reserved pasta water and crumble in the vegetable stock cube. Simmer, squishing the tomatoes occasionally with the back of a wooden spoon, for 3-5 minutes or until the sauce is thickened and combined. Add the butter and stir until melted. Add the basil, brown sugar and a good pinch of salt and pepper. Add the prawns and pasta and toss until warmed through.