a) Bring a saucepan of water up to the boil with 1/2 tsp salt for the pasta. b) Trim the courgette then slice into rounds about 1cm thick. Trim the spring onions then slice thinly. c) Peel and grate the garlic (or use a garlic press). Grate the cheddar cheese.

a) Heat a large frying pan on a high heat (no oil). b) Once hot, add the courgette and cook on each side until starting to char, 2-3 mins per side. c) Remove from the pan to a clean chopping board or plate and allow to cool.

a) Once the water for the pasta is boiling, add the linguine and simmer until tender, 12 mins. b) Once cooked, drain in a colander, pop back in the pan, drizzle with oil and stir through to stop it sticking together.

a) Meanwhile return the frying pan to medium high heat with a drizzle of oil. b) When hot, add the garlic and a pinch of chilli flakes (use less if you don't like heat - you can always add more later if you want!) and cook, stirring, for 1 minute. c) Add the tomato passata, sun dried tomato paste, water (see ingredients for amount) and vegetable stock paste. d) Bring to the boil and simmer until thickened, 4-5 mins.

a) Add the prawns to the tomato sauce, stir together and simmer until cooked, 4-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle. b) Meanwhile, roughly chop up the courgette and add to a small bowl with the spring onion and another pinch of chilli flakes (use less chilli if you don't like heat).

a) Add the drained pasta to the pan of tomato sauce along with the cheese and half the courgette mixture. b) Mix well to combine, then season to taste with salt and pepper. Tip: Add a splash more water if the liquid has evaporated too much. c) Share between your bowls. Spoon over the remaining charred courgette mixture. Enjoy!