- Fill and boil your kettle. -Halve the chilli lengthways, deseed and finely chop. -Finely chop the chives. TIP: If you've got a pair of sharp kitchen scissors they'll make short work of the chives! - Peel and grate the garlic (or use a garlic press). -Pour the boiling water into a large saucepan on high heat and bring back to the boil. Halve the lemon.

- Add the veggie stock pot to your pan of water and stir to dissolve. -Add the spaghetti, bring to the boil and cook for 8 mins. -When the pasta is cooked, reserve some cooking stock (see ingredients for amount) then drain the spaghetti into a colander.

- Meanwhile, heat a splash of oil in a frying pan on medium-high heat. - Add the pancetta and a pinch of chilli and cook, stirring, until is golden, 2-3 mins. - Add the prawns, cook for 2 mins. - Add the garlic and mix through. Cook for another minute.

- Add the reserved pasta stock to the sauce. - Turn the heat to low and add the creme fraiche and half of the chives. - Stir and simmer until the prawns are cooked through and the sauce is piping hot, another 2-3 mins. -IMPORTANT: The prawns are cooked when pink on the outside and opaque in the centre.

-Stir the drained pasta into your sauce and gently mix. - Add a squeeze of lemon juice and season to taste with salt and pepper.

- Serve the pasta in bowls and finish with a sprinkle of the remaining chives and chilli. Top with some rocket. Tuck in!