Prawn linguine
- Bring a large pan of salted water to the boil, add the linguine and cook for 2 minutes. Drain, but reserve some of the water.
- Heat the oil in a large fry pan, add all the ingredients and cook for 2 to 3 minutes.
- Add the pasta to the sauce with some of the pasta water, season and serve.
Sole goujons with tartare
- Preheat a deep fat fryer to 170C
- Coat the fillets in seasoned flour, egg and panko. Then, deep fry for 1 minute until golden brown, drain and season.
- To make the mayo, whisk the egg yolks and mustard and slowly drizzle in the oil until it is thick. Then, mix in the vinegar, herbs, capers, shallots, juice, salt and pepper.