Spinach tagliatelle with garlic prawns

To make the pasta, add the spinach and eggs to a food processor and blitz until the spinach is finely chopped. Tip the flour onto a clean work surface and make a well in the centre. Pour the spinach and egg mixture into the well and use a fork to combine the ingredients. When a dough begins to form, use your hands to shape it into a ball and knead for 5-10 mins, or until the dough becomes smooth. Form into a neat ball, cover and set aside to rest for 30 mins.

To make the tomato sauce, heat the oven to 190C/170C fan/gas 5. Put the tomatoes in a small baking dish. Lightly bash the unpeeled garlic cloves using the back of your knife and add to the dish. Toss with 4 tbsp of the oil and some seasoning, then roast for 30 mins, until the tomatoes burst.

Meanwhile, crush the remaining peeled garlic cloves, mix in the lemon zest and half the juice, the chilli flakes and some seasoning. Mix in the prawns, then set aside to marinate in the fridge for 10-15 mins while you roll out the pasta.

Dust a clean work surface with flour. Divide the rested pasta dough into thirds and flatten slightly using the palm of your hand. Take one piece of dough and leave the other two covered. Start with the thickest setting on your pasta machine and roll the dough through. Work your way through the settings, reducing by one each time, and dusting the dough with extra flour as necessary to prevent any sticking, until you reach your desired thickness. Dust with a bit more flour, fold very loosely into a rectangle and cut into strips measuring 1cm thick. Toss each strip in a bit more flour, then set aside on a dusted baking tray. Repeat with the remaining pieces of dough.

Bring a large saucepan of salted water to the boil and add the pasta. Cook for 3 mins, until al dente, then drain thoroughly, reserving a mugful of pasta water. While the pasta is cooking, put a large frying pan over a medium heat. Drizzle 1 tbsp oil into the frying pan and, once hot, add the prawns. Fry for 3-4 mins, stirring well, until pink and cooked through. Mix in the roasted tomatoes, cooked pasta, half the parsley and a splash of the cooking water. Toss to combine and season to taste with salt, pepper and any remaining lemon juice. Garnish with the remaining parsley and a crack of black pepper to serve.