Prawn, chilli and tomato pasta sauce

We've deliberately kept this sauce pure and simple to let the prawns shine.  It's particularly good - pureeing the cooked tomatoes with water and butter keeps it light and velvety - and infused with bay leaves and basil, which we remove before we blitz the sauce, retaining their flavour but not marring the pretty red with flecks of green. There's a bit of a chilli kick but it's warm rather than outrageous, especially once it's tossed through pasta. After we make the sauce we chill it and drop in the raw prawns, then freeze the lot. The idea is that you defrost and heat the sauce and the prawns will cook only once, as the sauce comes up to heat. We just hate twice-cooked seafood!

Crushed tomatoes (tomato puree, citric acid), prawns (prawns, mineral salt (E451), water), water, butter (cream, salt), onion, olive oil, garlic, basil, salt, chilli flakes, bay leaves

Toss through any pasta - the fresh tagliatelle would be very nice - or, for a low carb, low cal alternative, zucchini noodles. And if carbs are really not a concern, go all out with some fresh gnocchi - amazing.

On the side, try a big salad of mixed leaves - butter lettuce, mache, rocket - with some shaved fennel, cucumber and/or radish and a lemon juice/olive oil dressing.