Creamy King Prawn and Tarragon Tagliatelle

While the Serrano bakes, heat a drizzle of oil in a large frying pan on medium-high heat.
When hot, add the shallot and cook until softened, 3-4 mins. Stir in the garlic and cook for 1 min more.
Stir the water for the sauce (see ingredients for amount), chopped tarragon and chicken stock paste into the pan, then bring to the boil for 1-2 mins.

Meanwhile, pop the mustard, olive oil for the dressing (see ingredients for both amounts) and honey into a small bowl. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Season with salt and pepper, then mix together. Loosen with a splash of water if it's a little thick.
Roughly chop the walnuts, then add them to the dressing. Set aside.

Once the sauce is boiling, turn the heat down to a simmer.
Stir the creme fraiche and king prawns into the pan, then simmer until the prawns have cooked through, 3-4 mins, stirring occasionally. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.

While the prawns cook, add the tagliatelle to the pan of boiling water and bring back to the boil. Cook until tender, 3-4 mins.
Once cooked, drain in a colander, then add to the creamy prawn sauce and stir well to combine. Add a splash of water if you feel it needs it.