Bring a large saucepan of water to the boil with 1/2 tsp salt for the tagliatelle. Heat a large frying pan on medium-high heat (no oil). Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Halve the pepper and discard the core and seeds. Slice into thin strips. When the pan is hot, add the chorizo and stir-fry until it starts to brown, 2-3 mins.

Once the chorizo has started to brown, add the shallot and pepper and fry until just soft, 3-4 mins (add a little oil if needed). Continue to stir while it cooks. Add the garlic and sun-dried tomato paste, then stir-fry until fragrant, 30 secs.

Add the finely chopped tomatoes and sugar (see ingredients for amount), chicken stock paste and chilli flakes (use less if you don't like too much heat) to the pan. Bring to the boil, then lower the heat and simmer until thickened, 5-6 mins.

Meanwhile, add the tagliatelle to the boiling water and bring back to the boil. Cook until tender, 3-4 mins. Roughly chop the chives. In a large bowl, mix together the olive oil for the dressing (see ingredients for amount), the cider vinegar, and a pinch of salt, pepper and sugar (if you have any). Set the dressing aside for now. Once the tagliatelle is cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Once the sauce has thickened, stir in the prawns and cook for another 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle. Season to taste with salt and pepper, then remove from the heat. Add the tagliatelle to the sauce and toss to coat.

Just before serving, add the pea shoots to the bowl with the dressing and toss to coat. TIP: Don't do this too early or the leaves will become soggy. Divide the tagliatelle between your bowls and spoon over any remaining sauce. Sprinkle over the cheese and chives to finish, then serve with the pea shoot salad alongside. Enjoy!