a) Remove the seeds from the chilli and finely chop. b) Finely chop the chives. TIP: If you've got a pair of sharp kitchen scissors they'll make short work of the chives! c) Peel and grate the garlic (or use a garlic press). d) Pour the boiling water into a large saucepan on high heat and bring back to the boil.

a) Add the stock pot to your pan of water and stir to dissolve. b) Add the spaghetti, bring to the boil and cook for 10 mins. c) When the pasta is cooked, reserve some stock (see ingredients for amount) then drain into a colander.

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

a) Pour the reserved wheat pasta stock into the pan. Turn the heat to low and add the crème fraîche and half the chives. b) 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 all the way through.

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

a) Serve the prawn spaghetti in bowls and finish with a sprinkling of the remaining chives and chilli. b) Top with some rocket. Tuck In!