Smoked harissa & prawn linguine

Heat 1 tbsp oil in a wide-based pan over a low heat, then add the breadcrumbs and ¼ tsp chopped garlic. Cook, stirring for 3-4 minutes until golden brown all over, then tip into a bowl and set aside.

Put the remaining 2 tbsp oil in the same pan over a medium heat and , once hot, add the remaining chopped garlic. Cook for 1 minute, until softened. Add the prawns and harissa. Cook for 4-5 minutes until the prawns are pink and opaque.

Meanwhile, bring a large pan of salted water to the boil. Once boiling, add the linguine and cook for 8 minutes. Trim and halve the green beans, add and cook for a further 4-5 minutes, adding the spinach for the final minute, until the pasta is cooked through. Drain, reserving a mugful of pasta cooking water, then tip the pasta and veg straight into the prawn pan, along with 5-6 tbsp pasta water. Stir until combined. Squeeze over the lemon juice and serve topped with the toasted breadcrumbs.