Prawns: If you can only get hold of cooked prawns, you can still use them but just don’t fry them with the chorizo. Add them in at the end once the sauce is blended, as they just need to warm through.

Chorizo: you can cut your chorizo into slices (like pound coins) or dice into small pieces if you prefer to have crisp pieces like bacon lardons. The choice is up to you. Different chorizo vary in flavour – e.g. mild, sweet, smoky, spicy etc. Opt for whichever you prefer. I recommend mild or smoky for this prawn and chorizo pasta.

Pasta water: it is good to get into the habit of reserving a little pasta water before draining your cooked pasta. Just adding a splash to whatever sauce you’re making helps make it gloriously glossy and creamy.

Smooth sauce: sometimes I blend the sauce for this prawn and chorizo pasta. However, I don’t always – it depends how I am feeling. The choice is up to you and it will be delicious either way.

What to do with leftovers: this prawn and chorizo pasta is best served straight away as the prawns and chorizo are likely to go rubbery when reheated. However, if needed, store in a tupperware in the fridge for 3 days. Reheat in the microwave for around 2 minutes until piping hot. Or you can add leftovers to a pan over medium heat with a splash more cream. Heat gently, stirring well, until bubbling and hot.