Sweet Chilli Squid Ink Spaghetti with King Prawns

I was given this incredible squid ink spaghetti as a gift from a friend, so I chose to combine it with my very own homemade sweet chilli sauce and king prawns to create this perfect oriental flavoured dish.

Using a homemade sauce will ensure that you are eating a much healthier meal, especially as I have decided to use honey, avoiding those nasty refined sugars. Alter the quantity of chilli flakes to adjust to your level of spice and blitz the sauce to the texture you desire.

I appreciate that squid ink spaghetti may be tricky to get hold of, so go ahead and use classic spaghetti or even noodles if you want. Places that stock squid ink spaghetti include 'Melbury & Appleton' and 'Sous Chef' - i've even seen it being sold on eBay.

Ingredients:

(Makes one portion)

- 1/2 red pepper

- 1 spring onion

- 1tbsp honey

- 1/4 tsp chilli flakes (can alter this depending on how spicy you like it)

- 1 garlic clove

- handful of spinach

- 75g squid ink spaghetti (you can use normal spaghetti too)

- 6 king prawns

Method:

1. Roughly chop your pepper and onion and place them in a saucepan along with the honey and chilli flakes.

2. Pour over boiling water so they are just covered and place this on a medium heat for approximately 15 minutes or until the peppers have softened. Make sure to stir whilst it cooks.

3. Remove the mixture from the hob and pour it into a food processor along with a clove of garlic. Give the mixture a few pulses in the food processor until a thick sauce forms. I like having it slightly chunky so I don't blend it until its smooth.

4. Place the pulsed mixture back into the saucepan and leave it on a low heat whilst you begin to start boiling your spaghetti in salted water, which should only take 10 minutes.

5. Meanwhile, add the prawns to the sauce to cook them through.

6. Once the spaghetti has cooked, add this into the saucepan with some spinach and stir everything so it's coated in the spicy sauce. Now it's time to plate up!

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