• Half-fill a large saucepan with water. Add a generous pinch of salt, then bring to the boil. • Cook orecchiette in the boiling water, over high heat, until ‘al dente’, 8 minutes. • Drain orecchiette, then return to saucepan. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• While pasta is cooking, finely chop garlic. Thinly slice celery. • Heat a large frying pan over medium-high heat. Toast flaked almonds (see ingredients) until golden, 2-3 minutes. Transfer to a bowl.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook celery, until tender, 2-3 minutes. Add garlic and cook until fragrant, 1-2 minutes. • Add peeled prawns, garlic & herb seasoning, Aussie spice blend, crushed & sieved tomatoes, the water. Cook, stirring, until sauce is thickened and prawns are pink, 3-4 minutes. • Add the butter, brown sugar, baby spinach leaves and cooked orecchiette. Stir until spinach is wilted. Season to taste, then remove pan from heat.

• Divide prawn and tomato fusilli between bowls. • Sprinkle with toasted almonds and grated Parmesan cheese to serve. Enjoy!