1.

Prick the chillies 6 to 8 times with a small sharp knife

2.

Put a large frying pan over a medium heat; add the olive oil and chillies & let cook slowly for 5 minutes

3.

Turn the heat up to high; add the garlic, parsley stalks and anchovies

4.

Constantly stirring, once the garlic starts to take on some colour, add the tinned tomatoes and season with salt and pepper

5.

Bring this mixture to the boil and add vodka

6.

Turn the heat down so the sauce simmers

7.

Gently breakdown the chilli’s with a wooden spoon to release more of their flavour into the sauce

8.

Add prawns to sauce

9.

Add pasta to a pot of boiling salted water and cook according to the packet instructions

10.

Drain in a colander, then immediately toss the pasta in the sauce

11.

Roughly chop the reserved parsley leaves and sprinkle them over your pasta

12.

Finely grate the lemon zest over the top, then squeeze in the juice, making sure you catch any pips in your hands

13.

Drizzle with a little extra virgin olive oil to finish it off, serve immediately

1.

Shell & clean prawns

2.

In a small bowl combine the garlic, red chillis and olive oil

3.

Add salt and pepper to taste

4.

Add prawns and leave to marinate for approx 1hour

5.

Heat olive oil in pan and cook prawns for approx 1 minute either side

1.

Wash green leaves and add to a salad bowl

2.

Crumble Fetta and toss through leaves

3.

Combine the rest of the ingredients and pour Dressing over salad