a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

b) Halve the baby plum tomatoes.

c) Zest and halve the lemon. Squeeze the lemon juice into a medium bowl and add the olive oil for the dressing (see pantry for amount). Season with salt and pepper, mix together, then set aside.

d) Pick the tarragon leaves from their stalks and roughly chop (discard the stalks).

a) Pat the sea bream dry with kitchen paper.

b) Lay the sea bream, skin-side up, onto a lined baking tray. Season with salt and pepper.

c) When the oven is hot, bake on the middle shelf until the fish is cooked, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

a) Meanwhile, drain the prawns.

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

c) Once hot, add the prawns and tomabtoes and stir-fry for 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. 

a) Next, stir the creme fraiche, lemon zest, tarragon, vegetable stock paste and water for the sauce (see pantry for amount) into the prawns.

b) Bring to the boil, then turn the heat down and simmer until thickened, 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle

c) Once thickened, remove from the heat.

a) While the sauce simmers, pour the boiled water into a large saucepan with ½ tsp salt on high heat. 

b) Add the pasta and samphire and bring back to the boil. Simmer until tender, 3-4 mins.

c) Once cooked, drain in a colander and pop into the pan with the creamy sauce with the prawns, then toss to coat.

d) Season to taste with salt and pepper.

a) When ready, add the rocket to the dressing bowl and toss to coat.

b) Add a splash of water to your creamy tomato and prawn pasta if it's a little too thick, then share between your bowls.

c) Top with the sea bream and serve the rocket salad alongside.