spaghetti with prawns & chilli

Serves 4

Preparation time 15 minutes

Cooking time 15 minutes

450 g (14½ oz) small ripe tomatoes, skinned

3 tablespoons olive oil

1 bunch of spring onions, sliced

4 garlic cloves, crushed

1 medium fresh red chilli, deseeded and chopped

300 g (10 oz) fresh spaghetti

400 g (13 oz) raw peeled and deveined king prawns

salt

Halve the tomatoes and scoop out the seeds. Roughly chop the flesh. Set aside.

Put 2 tablespoons of the olive oil in a shallow roasting tin with the spring onions, garlic and chilli. Place on the upper rack of the halogen oven.

Set the temperature to 225°C/437°F and cook for 2 minutes. Add the chopped tomatoes and a little salt and cook for a further 2 minutes.

Cook the pasta in a saucepan of salted boiling water for 2 minutes or until just tender. Drain well, return to the pan and stir in the tomato mixture. Tip into a shallow ovenproof dish and scatter with the prawns.

Brush the prawns with the remaining oil and place the tin on the lower rack of the halogen oven.

Set the temperature to 250°C (482°F) and cook for about 8 minutes until the prawns have turned pink and are just cooked through, turning them once halfway through cooking.

For macaroni chilli cheese, cook 250 g (8 oz) macaroni in plenty of salted boiling water for 8–10 minutes until just tender. Drain and return to the pan. Stir in a 350 g (11½ oz) tub ready-made béchamel sauce, 100 g (3½ oz) grated mature Cheddar cheese, 1 chopped bunch of spring onions, 1 deseeded and chopped medium fresh red chilli and 4 tablespoons chopped coriander. Turn into a shallow ovenproof dish and sprinkle with a little extra Cheddar. Place on the lower rack of the halogen oven and cook at 200°C (392°F) for 15–20 minutes until golden.