1 tbsp rapeseed oil
280g king prawns
2 garlic cloves, crushed
750ml low-salt vegetable stock
360g wholemeal linguine
300g long-stemmed broccoli, halved lengthways, thicker stems halved
200g frozen peas
3 tbsp sriracha, plus extra to serve (optional)
2 limes, zested and juiced


Heat the oil in a saucepan over a medium-high heat and cook the prawns and garlic for 3 mins until the prawns are pink. Remove the prawns to a bowl and set aside.

Pour the stock into the pan with some seasoning and bring to the boil. Add the pasta and cook, covered, for 10 mins, stirring occasionally. After 5 mins, add the broccoli.

When the pasta and broccoli have almost cooked through, add the peas. Uncover and continue to cook until the peas have defrosted, about 2-3 mins. Stir in the sriracha and lime zest and juice, then toss through the prawns and garlic. Divide between bowls and top with extra sriracha, or just a grinding of black pepper, if you prefer.