Gochujang Jumbo Prawn & Tomato Tortiglioni

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

Once hot, add your panko breadcrumbs and cook for 3-4 min or until golden, then transfer to a bowl and set aside and reserve the pan

Tip: Watch them like a hawk to make sure they don't burn!

While the breadcrumbs are cooking, peel and finely chop (or grate) your garlic

Roughly chop your tomato[es]

Add your pasta to a pot of boiled water and bring to the boil over a high heat

Cook for 7-9 min (10-12 min for wholewheat) or until cooked with a slight bite

Once done, drain the cooked pasta, reserving a cup of the starchy pasta water and set aside until later

Reboil half a kettle

Return the pan to a medium-high heat with a drizzle of olive oil

Once hot, add the chopped garlic and chopped tomato with a generous pinch of salt and cook for 3-4 min or until starting to soften

Meanwhile, dissolve your vegetable stock mix in 100ml [125ml] [150ml] boiled water

Once the tomato is softened, add your gochujang paste (can't handle the heat? Go easy!) to the pan and cook for 30 secs, or until fragrant

Once fragrant, add the vegetable stock and cook for 3-4 min or until the sauce begins to thicken

Once slightly thickened, drain, then add your jumbo prawns and cook for 7 min further or until cooked through

Wash your spring greens then pat it dry with kitchen paper

Rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips

Once the prawns are cooked, stir through your soft cheese, sliced spring greens and a knob of butter and cook for 3-4 min or until the spring greens are tender with a bite

Once done, add the cooked pasta – this is your gochujang king prawn & tomato pasta

Tip: Add a splash of starchy pasta water if your sauce is looking a little dry!