• Boil the kettle. • Roughly chop tomato. • Finely chop garlic. • Half-fill a large saucepan with the boiling water over high heat with a generous pinch of salt. • Cook egg fettuccine in the boiling water, until al dente, 3 minutes. • Reserve pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain fettuccine.

• Meanwhile, in a large frying pan, heat the butter and a drizzle of olive oil over medium-high heat. • Cook prawn cutlets and tomato, tossing, until prawns are pink and starting to curl up, 2-3 minutes. • Add garlic and tomato & herb seasoning and cook until fragrant, 1 minute.

• To frying pan, stir in light cooking cream and reserved pasta water and cook until slightly reduced, 2-3 minutes. • Add Parmesan cheese and cooked fettuccine, tossing until combined. Season to taste.

• In a medium bowl, combine spinach, rocket & fennel mix, a drizzle of olive oil and the vinegar. Season. • Divide creamy prawn cutlet fettuccine alfredo between plates. Top with a pinch of chilli flakes (if using). • Serve with spinach, rocket & fennel salad. Enjoy!