a) Bring a large saucepan of water to the boil with ½ tsp salt for the pasta.

b) Trim the courgette, then slice into 1cm thick rounds.

c) Trim the bottom 2cm from the asparagus and discard. Cut into thirds.

d) Peel and grate the garlic (or use a garlic press). Grate the cheese.

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

b) When hot, add the courgette and cook until charred, 3-4 mins each side.

c) Once cooked, season with salt and pepper, then transfer the courgette to a bowl.

a) When your pan of water is boiling, add the linguine and bring back to the boil. Cook until tender, 12 mins.

b) Add the asparagus to the pan for the last 4 mins.

c) Once cooked, drain in a colander.

d) Pop back into the pan, drizzle with oil and stir through to stop the pasta sticking together.

a) Meanwhile, put the (now empty) frying pan on medium-high heat with a drizzle of oil.

b) Once hot, add the garlic and the remaining chilli flakes (add less if you'd prefer things milder) and cook, stirring, for 1 min.

c) Stir in the passata, sun-dried tomato paste, veg stock paste and water for the sauce (see pantry for amount). Bring to the boil, then simmer until thickened, 4-5 mins.

d) In the meantime, drain the prawns.

a) Once thickened, stir the prawns into the sauce and cook for 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

b) Meanwhile, roughly chop the charred courgette rounds.

c) In a small bowl, mix together the chopped courgette and the remaining red chilli (add less if you'd prefer things milder).

a) Add the cooked pasta, asparagus, cheese and half the charred courgette mixture to the sauce.

b) Mix well to combine, then season to taste with salt and pepper. Add a splash of water if it's a little thick.

c) Share the prawn linguine between your bowls, then spoon over the remaining charred courgette mixture to finish.