Bring a large saucepan of water to the boil with 1/2 tsp salt for the linguine.

When boiling, add the linguine to the water and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Meanwhile, peel and grate the garlic (or use a garlic press).

Finely chop the chives (use scissors if easier).

Zest and cut the lemon into wedges.

Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

Heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, add the garlic and fry until fragrant, 1 min.

Stir in the creme fraiche, vegetable stock paste, prawns and water for the sauce (see pantry for amount).

Bring the sauce to a boil, then reduce the heat and simmer until the prawns are cooked and the sauce has thickened, 5-6 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Stir the peas, crab meat and hard Italian style cheese through the sauce until melted, 1-2 mins.

Stir in the lemon zest, cooked linguine and half the chives. Add a splash of water if it's a little too thick.

Remove from the heat and add a good squeeze of lemon juice. Taste and season with salt, pepper and more lemon juice if needed.

Share your creamy crab and prawn linguine between your bowls.

Sprinkle over the remaining chives. Top with any remaining lemon wedges for squeezing over.

Serve the rocket on the side drizzled with the balsamic glaze. Sprinkle the flaked almonds over the salad to finish.

Enjoy!