a) Boil a full kettle. Meanwhile, zest and have the lemon.

b) Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

c) Halve, peel and thinly slice the shallot.

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

a) Pour the boiled water into a large saucepan on high heat.

b) Add the linguine and ½ tsp salt and bring back to the boil. Cook until tender, 12 mins. 

c) Once cooked, reserve some of the pasta water (see pantry for amount), then drain in a colander.

d) Pop the linguine back in the pan. Drizzle with oil and stir through to stop it from sticking together.

a) While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the leek and shallot and cook, stirring frequently, until softened, 4-6 mins. 

c) Stir in the garlic and cook for 1 min more.

d) Pour in the reserved pasta water and veg stock paste, stir together, then bring to the boil. Simmer for 3-4 mins.

a) While the sauce simmers, drain the prawns.

b) Stir the prawns and peas into the sauce and cook for another 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. 

a) Once the prawns are cooked, stir the creme fraiche and lemon zest into the sauce. Bring back to the boil, then remove from the heat.

b) Season with pepper, then stir through the cooked pasta.

c) Add a squeeze of lemon juice. Taste and season with salt, pepper and more lemon juice if needed.

a) When ready, share the prawn and veg linguine between your bowls.

b) Serve with any remaining lemon cut into wedges for squeezing over.