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

Halve the baby plum tomatoes. Peel and grate the garlic (or use a garlic press). Roughly chop the chives (use scissors if easier).

Grate the cheese. Cut the lemon into wedges.

In a large bowl, mix in half the lemon juice, the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Add the tomatoes to macerate and set aside.

When the water is boiling, stir the macaroni into the water and bring back to the boil. Cook until tender, 12 mins.

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

Meanwhile, drain the prawns. Melt the butter (see pantry for amount) in a large saucepan on medium-high heat.

Once hot, add the prawns and stir-fry for 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

Add the grated garlic and the Central American spice blend to the prawns. Stir-fry for 1 min.

Next, stir in the flour (see pantry for amount). Cook, stirring, until it forms a paste, 1-2 mins - you've made a roux!

Gradually stir in the water for the sauce (see pantry for amount) and the veg stock. Bring to the boil, stir and simmer until thickened, 1-2 mins.

Stir in the creme fraiche.

Add the grated cheese and crab meat to the sauce and stir until melted, 1-2 mins.

Mix in the cooked pasta. Season with salt and pepper. Remove from the heat. Stir in a good squeeze of lemon juice.

Add the baby leaves to the dressing bowl and toss until evenly coated. 

Share your crab and prawn mac and cheese between your bowls.

Sprinkle the chives on top.

Serve with the salad and any remaining lemon wedges on the side.

Enjoy!