LEMON PRAWN PASTA RECIPES

1. Cook your spaghetti in a large pan of salted boiling water according to the packet instructions.
2. Meanwhile, peel and finely chop the garlic. Heat 3 good lugs of extra virgin olive oil in a large frying pan, then toss in the garlic and crumble in the chilli. As the garlic begins to colour, add the prawns and sauté them for a minute. Add the white wine and tomato purée, and simmer for a couple of minutes.
3. Grate the zest of the lemon and roughly chop the rocket. When the pasta is ready, drain it in a colander, reserving a little of the cooking water.
4. Toss the spaghetti with the sauce, squeeze in the lemon juice, add half the chopped rocket, adding a little of the reserved cooking water if you want to loosen the sauce a bit, and correct the seasoning with sea salt and black pepper.
5. Divide between 4 plates and sprinkle with the grated lemon zest and the rest of the rocket leaves.

1. Peel the prawns, reserving all the heads and shells. Run a knife down the back and pull out the veins. Keep 4 prawns whole, running your knife down those ones again to butterfly them. Chop the rest of the prawns into small chunks to help distribute that sweet taste throughout the dish.
2. Put the saffron into a little bowl with a thimble of boiling water.
3. Place the prawn heads and shells in a large pan on a medium heat with a lug of olive oil and fry while you peel and finely chop the onion, then add it to the pan. Cook until the onion starts to soften, stirring occasionally.
4. Add the saffron with its soaking water and the anchovies. Turn the heat up, add the wine and cook it away, then add the tinned tomatoes, 1 tin’s worth of water and a pinch of sea salt and black pepper. Bring to the boil, then simmer for 12 minutes.
5. Leave the sauce to cool a little, then, in small batches, blitz in a blender until smooth, pass through a coarse sieve and season to taste.
6. Put a large pan of salted water on to boil for the pasta. Peel and finely slice the garlic, quarter the cherry tomatoes and finely slice the chilli. Trim and finely slice the fennel, preferably on a mandolin (use the guard!).
7. You can make this with the fresh or dried pasta – if you're using fresh, cut the sheets into linguine.
8. Now it’s time to focus. Great pasta is all about timing and confidence – the sauce takes 4 minutes, so if using dried pasta, get that on first and start the sauce after 8 minutes; if using the fresh, cook it halfway through the sauce process – I don’t want you to overcook the prawns or pasta.
9. Place a large pan on a high heat and, once hot, add a good lug of olive oil, quickly followed by the garlic and chilli. After 30 seconds, toss in the whole prawns, then after another 6 seconds add the chopped prawns, cherry tomatoes and fennel, and toss again. Pour over the sauce and bring to a simmer.
10. At this point, drain your cooked pasta and place it on top of the sauce. Toss again, quickly check the seasoning and divide between four bowls, followed by any leftover prawns and sauce. Top each portion with a clump of rocket, add a squeeze of lemon juice and drizzle with extra virgin olive oil. Eat it, and be proud of yourself.

Put the rice into a large saucepan with the water, saffron, cinnamon and salt. Place on a high heat and boil for 8 minutes, stirring occasionally to stop the rice sticking to the base. Drain through a sieve and set aside.

To make the sauce, put the same saucepan back on the hob and turn the heat up to high. Add the butter, then, as soon as the butter is hot, add the garlic and let it brown for about 4–5 minutes. Add the onions and salt and cook until the onions are soft – this can take 15 minutes.

Squeeze in the juice of the half lemon, then cut the lemon rind into thin slices and add to the pan.

Add the chillies, turmeric and five-spice, and stir for 5 minutes to cook the spices. Take off the heat and add the parsley and prawns. Stir well, so the prawns are coated. The prawns don’t need cooking in the sauce – they will steam and cook in the biryani (otherwise they run the risk of becoming dry and rubbery).

Take a large pan, something you would be happy to serve up in, and pour the oil into the base. Swirl it around so some of the oil goes up the sides.

Pop in half the rice and spread it evenly across the bottom of the pan. Put all the prawn mixture on top of the rice.

Put the rest of the rice on top of the prawns. Put the lid on firmly and place on a high heat for 5 minutes, then turn the heat down completely.

Leave to cook for 20 minutes, then serve.

Put the rice into a large saucepan with the water, saffron, cinnamon and salt. Place on a high heat and boil for 8 minutes, stirring occasionally to stop the rice sticking to the base. Drain through a sieve and set aside.

To make the sauce, put the same saucepan back on the hob and turn the heat up to high. Add the butter, then, as soon as the butter is hot, add the garlic and let it brown for about 4–5 minutes. Add the onions and salt and cook until the onions are soft – this can take 15 minutes.

Squeeze in the juice of the half lemon, then cut the lemon rind into thin slices and add to the pan.

Add the chillies, turmeric and five-spice, and stir for 5 minutes to cook the spices. Take off the heat and add the parsley and prawns. Stir well, so the prawns are coated. The prawns don’t need cooking in the sauce – they will steam and cook in the biryani (otherwise they run the risk of becoming dry and rubbery).

Take a large pan, something you would be happy to serve up in, and pour the oil into the base. Swirl it around so some of the oil goes up the sides.

Pop in half the rice and spread it evenly across the bottom of the pan. Put all the prawn mixture on top of the rice.

Put the rest of the rice on top of the prawns. Put the lid on firmly and place on a high heat for 5 minutes, then turn the heat down completely.

Leave to cook for 20 minutes, then serve.