Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
To make the fish stock, add all of the ingredients to a large pan with 1 litre of cold water and bring to the boil.
Turn the heat down and gently simmer for 20 minutes. Strain through a fine sieve.
Bring a large pan of salted water to the boil and cook the cavatelli following packet instructions until it is al dente. Drain.
Heat the olive oil in a large frying pan over a medium heat and fry the garlic and ginger for 2 minutes.
Add the chilli flakes and tiger prawns and fry for another minute. Add the tomatoes and season well.
Add the white wine, bubble until reduced by half, then add 1-2 ladlefuls of the fish stock (freeze the rest) and the mussels and simmer for 2 minutes.
Once the mussels have opened (discard any that don’t open), add the squid to the pan and cook for 1 minute.
Add the cavatelli to the pan along with the butter and stir well.
Finish with the lemon juice and scatter with chopped parsley. Eat with a spoon.