Creamy King Prawn, Crab & Chilli Stracci

Boil a kettle

Chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely

Peel and finely chop (or grate) your garlic

Chop your cherry tomatoes in half

Heat a large, wide-based pan (preferably non-stick) with a little drizzle of olive oil over a medium heat

Once hot, add the sliced leek and a knob of butter and cook for 5-6 min or until softened

While the leek is cooking, zest your lemon[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter), then cut in half

Peel half your Italian hard cheese until you end up with a pile of cheese shavings and grate the rest

Wash your salad, then pat it dry with kitchen paper

Once the leek has softened, add the halved tomatoes to the pan with the chopped garlic, your chilli flakes (can't handle the heat? Go easy!) and a pinch of salt

Cook for 5-6 min or until the tomatoes have softened

Break your lasagne sheets into medium-sized pieces – these are your pasta stracci

Heat a large pot of boiled water over a high heat with a generous drizzle of olive oil

Add the pasta stracci to the boiling water, stirring to separate the pasta pieces

Cook for 7-9 min, stirring from time to time to prevent the pasta from sticking, then drain the cooked pasta stracci, reserving a little starchy pasta water

Increase the heat to medium-high, then drain and add your king prawns to the pan with the tomatoes and cook for 4-5 min or until the prawns are cooked through

Once the prawns are cooked through, add your crab meat, vegetable stock mix, grated Italian hard cheese (you'll use the shavings later!), cooked pasta stracci and a splash of starchy pasta water

Cook for 1 min, then remove from the heat and stir through your soft cheese, most of the lemon zest, a squeeze of lemon juice and a generous pinch of pepper – this is your creamy king prawn, crab & chilli stracci