Prawn Courgetti with a Red Pepper Sauce

Pre-heat the oven to 180’C

Toss the pepper in the olive oil and roast for 20 minutes

Add the tomatoes and garlic and cook for a further 20 minutes

Squeeze out the garlic from their skins and return to the dish. Stir in the red wine, sugar and tomato puree and cook for a final 10 minutes

Once cooked, blend the mixture together with the stock until smooth, and then push through a fine sieve to make even smoother. Set-aside until ready to serve.

Spiralise your courgettes and then toss through the lemon juice and sugar and set aside. Heat a large pan with a splash of oil and fry the onion until soft. Add the sauce and once bubbling stir in the prawns Cook through until the prawns have turned lovely and pink and then turn off the heat.

Fold in the courgetti and then plate up, sprinkling over your basil leaves and parmesan and enjoying with salad.