Tamsin Burnett-Hall

Tamsin is a successful cookery book author who has worked with everyone from Delia Smith, to BBC's Good Food Magazine. She said: "Fresh herbs offer so many ways to transform a dish; they can add flavour, depth and variety to even the most basic of meals. I love chives because they add a gentle onion-like flavour, without any lingering harshness. To prepare chives, simply snip to your required length with scissors - far easier than using a knife and chopping board".

Tamsin Burnett-Hall’s Chive & Prawn Tagliatelle

Prep time: 10 minutes
Cook time: 10 minutes
Serves 4

  • 300g tagliatelle
  • 50g butter
  • 1 red chilli, finely chopped
  • 1 clove garlic, finely chopped
  • 200g cooked, peeled tiger prawns
  • 2 tbsp chopped fresh chives, from a living pot of chives
  • Juice of ½ lemon

  1. Cook the tagliatelle in boiling water for 10 minutes or until al dente.
  2. Drain and return to the pan.
  3. Meanwhile, melt the butter in a frying pan and add the chilli, garlic and prawns and cook for 1-2 minutes.
  4. Toss into the tagliatelle and stir in the fresh chives and lemon juice. Season to taste.

For more recipes, and tips on how to keep living herbs, visit freshlivingherbs.co.uk

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