Prawn, Chorizo & Creamy Garlic Fettuccine

While the tomatoes are roasting, heat a large frying pan with a drizzle of olive oil over a medium-high heat. Cook the panko breadcrumbs (see ingredients), stirring, until golden, 3-4 minutes. Add the lemon zest, parsley and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute. Season, then transfer to a bowl.

Cook the fettuccine in the boiling water until just 'al dente', 9 minutes. Reserve a 1/4 cup of pasta water, then drain the fettuccine and return to the saucepan. Add a drizzle of olive oil to prevent the pasta from sticking.

TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

While the pasta is cooking, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chorizo until almost golden, 4 minutes. Add the prawns and cook, tossing, until pink and starting to curl up, 3 minutes. Transfer to a bowl.

Return the pan to a medium heat with the butter and garlic and cook until fragrant, 1 minute. Add the thickened cream, chicken stock powder and baby spinach leaves. Cook until the sauce has thickened and the spinach is wilted, 2-3 minutes. Add the fettuccine, roasted cherry tomatoes, chorizo and prawns to the pan. Add a squeeze of lemon juice, season and toss to combine.

TIP: Add a dash of pasta water if the sauce looks too thick.