To prep your prawns ensure they are clean and deveined (slice gentry down the back of the prawn and remove the vein)
Cook your spaghetti in a large pan of salted boiling water according to the packet instructions. Usually 8-10 minutes. you can cooke the sauce in the time it takes the pasta to boil.
Meanwhile, peel and finely chop the garlic.
Heat 3 good glugs 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, tomatoes and tomato purée, and simmer for a couple of minutes.
Grate the zest of the lemon and roughly tear the basil and rocket - put to one side
When the pasta is ready, drain it in a colander, reserving a little of the cooking water.
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.
Divide between 2 plates and sprinkle with the grated lemon zest and the rest of the rocket leaves.
Pea and mint soupLunch! A simple pea and mint soup with halloumi ‘croutons’ and a warm buttery baguette for dunking and mopping up.This is SO quick and easy - rough recipe below:Bag of frozen peas in a large saucepan. Just cover with good chicken or veg stock I use a brand called Marigold Swiss Vegetable Bouillon Powder, which has great flavour! Bring to a rapid boil and simmer for a few minutes. Once boiling you can throw in some chopped fresh mint if you have it but you need loads to get the flavour right. Instead I usually cheat and add or solely use mint sauce from a jar. Once boiled for a few mins, add a generous amount of salt and pepper and a big knob of butter. Blend in batches in a food processor, adding more stock as you go to reach desired consistency. Continue adding more mint sauce until it suits your taste. If you have a little more time, you can slowly sweat down some onions/leeks/garlic and add these before blending for more of a depth of flavour.For the ‘croutons’ simply dice up some good halloumi, pat dry and then fry in a hot pan with a little oil, stirring regularly until golden brown. Simple!Instagram: #nickpearcecooking ... See MoreSee Less