a) Boil a full kettle.

b) Peel and grate the garlic (or use a garlic press). Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

c) Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

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

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

c) Once softened, add the garlic and fry for 1 min.

d) Stir in the passata, veg stock paste and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until thickened slightly, 2-3 mins.

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

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

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

a) Once the sauce has thickened, gently stir through the prawns.

b) Simmer gently, stirring occasionally, until the prawns are cooked, 5-6 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

c) While the prawns are cooking, zest and cut the lemon into wedges (see ingredients for amount). 

a) Once cooked, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

b) Stir through the Italian style cheese, veggie 'Nduja (see ingredients for amount, add less if you'd prefer things milder), honey and butter (see pantry for both amounts), followed by the cooked linguine and some lemon juice from a lemon wedge.

c) Taste and season with salt, pepper and more lemon juice if needed. Add a splash of water if it's a little too thick.

a) Share the prawn linguine between your serving bowls.

b) Sprinkle over the lemon zest. Serve with any lemon wedges to finish.